Rhubarb Raspberry Jam

READY IN: 1hr
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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