Rhubarb Raspberry Jam

"Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam."
 
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photo by Vino Girl photo by Vino Girl
photo by Vino Girl
photo by Cindi-Marie-Bauer photo by Cindi-Marie-Bauer
photo by Cindi-Marie-Bauer photo by Cindi-Marie-Bauer
photo by Cindi-Marie-Bauer photo by Cindi-Marie-Bauer
photo by Linky photo by Linky
Ready In:
1hr
Ingredients:
4
Yields:
4 pints
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ingredients

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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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Reviews

  1. I've made this a few times now and it is GREAT! I just finished making 2 batches to give to all the neighbors as Christmas gifts this year. I've used frozen rhubarb and it turns out great! Also, I skip the whole first step about refigerating it overnight, becaus once you thaw the frozen rhubarb, it is already soft. Wonderful flavor! One batch makes me 8 8oz. jars!
     
  2. This turned out wonderful and I'm not sure why - on my part. I used sugar free jello and Equal in place for sugar - trying to cut down on sugar. I just read that Aspartame breaks down when heated. It sat in the refrigerator for 2 days as the 1st day I didn't have enough rhubard. It has a rich red color and spreads like any jam. Other jello jams I've made clump together. I'll try it again with other flavors - maybe strawberry. Thanks for sharing. — May 27, 2005 updated July 12 I did this with sugar free strawberry and it is just as wonderful.
     
  3. Not knowing what to do with an abundance of rhubarb this year I found this recipe and thought it sounded good....Boy was I wrong ...it wasn't just good, it's delicious.I will be adding it to my yearly jam making event.If you love rhubarb and raspberries this is the recipe to try!!!! I only other thing I did was as I was cooking the rhubarb down I mashed it with my potato masher to insure I didn't have any large chunks of rhubarb.This is easy and delish!!!! Thx for sharing!
     
  4. Wonderful! I used 8 c. rhubarb. Didn't bother resting overnight, just a couple hours on the counter with 3 cups sugar and 1 cup splenda. Also, I chopped the rhubarb very finely and ran about half through the blender. I did not have rasp. pie filling, so I used thawed frozen raspberries that I sieved to get rid of the nasty seeds, added about 3/4 c. sugar. I probably had about 3 cups of raspberry puree. I used only the 6 oz of jello and was afraid the batch wouldn't set, but this morning, it is perfect. The flavor is tart/sweet and the flavors of both fruits are evident. This is a keeper! Thanks!
     
  5. If i could give this 100 stars I would. I LOVE this jam! I have made 4 batches of it in the past 2 weeks & only have about 9 jars left-I have been giving it to EVERYONE, it's delicious! The last 2 batches I used 8 cups of rhubarb & it still turned out fantastic. I love that it stays thick, not runny like a lot of other homemade rhubarb jam recipes. LOVE IT, LOVE IT, LOVE IT!!!!
     
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