Rhubarb Raspberry Jam

Submitted by Cindi-Marie-Bauer

"Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam."

 

• Ready In: 1hr
• Ingredients: 4
• Yields: 4 pints

ingredients

• 6 cups sliced rhubarb, cut into 1/2 inch pieces
• 4 cups granulated sugar
• 1 (6 ounce) box raspberry gelatin powder
• 1 (21 ounce) can raspberry pie filling

directions

1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2. Cover the bowl, and place it in the refrigerator overnight.
3. The next morning, place the rhubarb mixture in a large kettle.
4. Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
5. Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
6. Add the can of pie filling, and stir thoroughly until mixed through.
7. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
8. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
9. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Reviews

[sillyelmo]

I've made this a few times now and it is GREAT! I just finished making 2 batches to give to all the neighbors as Christmas gifts this year. I've used frozen rhubarb and it turns out great! Also, I skip the whole first step about refigerating it overnight, becaus once you thaw the frozen rhubarb, it is already soft. Wonderful flavor! One batch makes me 8 8oz. jars!

 

[Andrea in NH]

This turned out wonderful and I'm not sure why - on my part. I used sugar free jello and Equal in place for sugar - trying to cut down on sugar. I just read that Aspartame breaks down when heated. It sat in the refrigerator for 2 days as the 1st day I didn't have enough rhubard. It has a rich red color and spreads like any jam. Other jello jams I've made clump together. I'll try it again with other flavors - maybe strawberry. Thanks for sharing. — May 27, 2005 updated July 12 I did this with sugar free strawberry and it is just as wonderful.

 

[regina rose]

Not knowing what to do with an abundance of rhubarb this year I found this recipe and thought it sounded good....Boy was I wrong ...it wasn't just good, it's delicious.I will be adding it to my yearly jam making event.If you love rhubarb and raspberries this is the recipe to try!!!! I only other thing I did was as I was cooking the rhubarb down I mashed it with my potato masher to insure I didn't have any large chunks of rhubarb.This is easy and delish!!!! Thx for sharing!

 

[Linky]

Wonderful! I used 8 c. rhubarb. Didn't bother resting overnight, just a couple hours on the counter with 3 cups sugar and 1 cup splenda. Also, I chopped the rhubarb very finely and ran about half through the blender. I did not have rasp. pie filling, so I used thawed frozen raspberries that I sieved to get rid of the nasty seeds, added about 3/4 c. sugar. I probably had about 3 cups of raspberry puree. I used only the 6 oz of jello and was afraid the batch wouldn't set, but this morning, it is perfect. The flavor is tart/sweet and the flavors of both fruits are evident. This is a keeper! Thanks!

 

[um-um-good]

If i could give this 100 stars I would. I LOVE this jam! I have made 4 batches of it in the past 2 weeks & only have about 9 jars left-I have been giving it to EVERYONE, it's delicious! The last 2 batches I used 8 cups of rhubarb & it still turned out fantastic. I love that it stays thick, not runny like a lot of other homemade rhubarb jam recipes. LOVE IT, LOVE IT, LOVE IT!!!!