Rhubarb Raspberry Jam

Cindi Bauer

By
@DomesticGoddess

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


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Serves:

4 pints

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.