rhubarb raspberry jam
This is so yummy on toast, waffles, french toast, biscuits, pancakes - anything!
No Image
prep time
cook time
method
Stove Top
yield
Ingredients
- 6 cups fresh or frozen sweetened sliced rhubarb
- 4 cups sugar
- 2 cups raspberries or 1 - 12 ounce package of frozen raspberries
- 1 package 3 ounces raspberry flavored gelatin
How To Make rhubarb raspberry jam
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Step 1Combine rhubarb and sugar in a large kettle or dutch oven. Let stand 15 to 20 minutes or until sugar is moistened. Bring to boiling. Boil uncovered for 10 minutes stirring frequently. Add the raspberries and return to a boil. Boil hard for 5 to 6 minutes or until thick, stirring frequently. Remove from heat. Add gelatin; stir until dissolved. Ladle into half pint freezer jars leaving 1/2 inch head space. Let stand at room temp for several hours or until jam is set. Store in the refrigerator or freezer. Makes about 5 - half pints. Can be stored up to 3 weeks in the refrigerator or 1 year in the freezer!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Sauces
Category:
Spreads
Category:
Jams & Jellies
Tag:
#Quick & Easy
Keyword:
#sweet
Keyword:
#Fruit
Keyword:
#easy
Keyword:
#rhubarb
Keyword:
#raspberry
Keyword:
#Jelly
Keyword:
#quick
Keyword:
#jam
Keyword:
#Spread
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
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