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Raspberry Rhubarb Freezer Jam

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“The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.”
READY IN:
30mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
  2. Finely chop unpeeled rhubarb.
  3. In large mixing bowl stir together prepared fruit and sugar.
  4. Let stand 10 minutes.
  5. Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
  6. Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
  7. Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
  8. Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.

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