RASPBERRY RHUBARB JAM
I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. -LaVonne Van Hoff, Rockwell City, Iowa
Provided by Taste of Home
Time 40m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
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Rosye Ekeieta
[email protected]This jam is a bit too sweet for my taste, but I still enjoyed it.
Kimira Crear
[email protected]I love the way this jam looks in a jar. It's so pretty!
Mix tv
[email protected]This jam is a great way to preserve fresh raspberries and rhubarb.
Kimorah Chatman
[email protected]I've never made jam before, but this recipe was easy to follow and my jam turned out perfect!
Naiz Ali
[email protected]This jam is so good, I could eat it by the spoonful!
Nyra Crosby
[email protected]I'm allergic to raspberries, so I substituted strawberries in this recipe. It turned out great!
Sabi Said
[email protected]This jam is delicious, but it's a lot of work to make. I'm not sure if I'll make it again.
K. Chang
[email protected]I followed the recipe exactly, but my jam turned out too runny. I'm not sure what I did wrong.
Richard Anim
[email protected]This jam is a bit tart for my taste, but I still enjoyed it. I think it would be great on a cheesecake or ice cream.
Nalugo Maulisia
[email protected]I've been making this jam for years, and it's always a favorite. It's perfect on toast, biscuits, or pancakes.
Joyce Alobo
[email protected]This jam is so easy to make, and it's a great way to use up fresh raspberries and rhubarb.
Baniya Pushpa
[email protected]I made this jam for a brunch party and it was a hit! Everyone loved it.
Rimon Dk
[email protected]I'm not usually a fan of rhubarb, but this jam has changed my mind! The combination of raspberries and rhubarb is perfect.
Kristina Worley
[email protected]This is the best raspberry rhubarb jam I've ever had! It's so flavorful and delicious.
rubeul khan
[email protected]I love the vibrant color of this jam! It's so pretty in a jar, and it tastes even better than it looks.
Arijit Singh
[email protected]This raspberry rhubarb jam is a delightful treat! The tartness of the rhubarb perfectly complements the sweetness of the raspberries, and the texture is wonderfully thick and spreadable.