Cherry, Rhubarb, Raspberry Freezer Jam
This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over the top.
When I first made this, I was so upset, because it did not set up and was ready to toss the whole thing out..But my taste buds got the better of me and I put all the containers in the freezer for another day and kept one in the refrigerator... The next day I got the container out...I was doing cartwheels in the kitchen..the jam set up and I made some toast for lunch and I was soo happy that this came out.
I got the basic recipe from Cooks.com
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- 7 1/2 c
- rhubarb, chopped
- 1 1/2 c
- 7 1/2 c
- 1 can(s)
- cherry pie filling (any size will work, depending on the amount of cherry's you like)
- 1 large and 1 small package of raspberry gelatin
- you can use cherry gelatin
Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
Remove from heat (you do not have to skim the top).
Add the gelatin.
Stir until completely dissolved and no lumps.
Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers.
Let completely cool.
Clean up spills and drips and put the lids on each container of jam.
Put one container in the refrigerator to start eating tomorrow.
Place the rest of the containers of jam in the freezer.