Raspberry Rhubarb Jam

• Produce

  • 6 cups Rhubarb, fresh or frozen

• Baking & Spices

  • 1 can Raspberry pie filling
  • 4 cups Sugar

• Desserts

  • 1 package Raspberry gelatin

Found on tasteofhome.com

Description

Ingredients

• 6 cups sliced fresh or frozen rhubarb
• 4 cups sugar
• 1 package (6 ounces) raspberry gelatin
• 1 can (21 ounces) raspberry pie filling

Directions

• Directions In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight. Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year.Thaw frozen jam in refrigerator before serving. Yield: 6 cups. Originally published as Raspberry Rhubarb Jam in Bountiful Harvest Cookbook 1994, p93 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition