Raspberry Rhubarb Jam
"This is a great jam to can during the summer when you have plenty of rhubarb! My DH loves raspberry anything, especially jam/jelly. I love the tart that the rhubarb gives. My friend gave me the recipe and I'm writing it down so I don't have to keep calling her each year to make sure the ammounts!"
- Ready In:
- 22mins
- Ingredients:
- 4
- Yields:
-
5 1/2 pint jars
- Serves:
- 30
ingredients
- 5 cups sliced rhubarb
- 4 cups sugar
- 1 (12 ounce) bag frozen raspberries
- 1 (3 ounce) package raspberry Jell-O gelatin
directions
- Mix the first 3 ingredients in a large pan (you don't need water!). When it boils, start a time minder for 12 minute Let boil for the whole time, although you might need to turn it down so it doesn't boil over. Keep stiring so there is no scorching. Turn off heat and add jello.
- I like to run through a blender b/c I don't like it chunky style, but its a personal preferenc. Can. I fill mainly to top, put the flat part of the lid in a small ammount of boiling water and lift it out with tongs. I then put the lids on and that works for me.
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RECIPE SUBMITTED BY
when i cook i like to to turn out like the picture. i don't get much of a chance to trial and error anymore because i have 3 young children. my youngest turns 2 aug 22 and i have a 3 1/2 and 4 1/2 year old. any cookbook i can get my hands on will have sometghing i just HAVE to try. my husband works on a cattle ranch so we get a lot of beef so i'm always looking for a new beef recipe, especially ground beef.
