RHUBARB RASPBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- 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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Shanjiv Sah
[email protected]I love the way this jam looks in a jar. It's so festive.
Sonjok Magar
[email protected]This jam is a great way to use up fresh rhubarb and raspberries.
Khizra Baby
[email protected]I'm so impressed with how easy this jam was to make.
Shahzad Nazir Minhas
[email protected]This jam is the perfect gift for any occasion.
Milly Kesh
[email protected]I can't wait to try this jam on my next cheese plate.
Amir Hussain
[email protected]This jam is a great way to enjoy the flavors of summer all year long.
Kalungi Tony
[email protected]I highly recommend this recipe to anyone who loves rhubarb and raspberries.
Aurelian Bogadan Furdui
[email protected]This jam is a delicious and versatile addition to any kitchen.
Binod Nepali
[email protected]I'm so glad I found this recipe. It's a keeper!
Naomi Woode
[email protected]This is the best rhubarb raspberry jam I've ever had. I'll definitely be making it again and again.
Fraz Ali
[email protected]This jam is a great way to add a pop of flavor to your favorite desserts.
Clayton Kun America
[email protected]I also used this jam as a filling for a galette. It was amazing!
Namukose Juliet
[email protected]This jam is perfect for spreading on toast, biscuits, or scones.
Jason Sheehan
[email protected]I love the color of this jam. It's so vibrant and beautiful.
Annalicia Santos
[email protected]This jam is a great way to use up extra rhubarb. It's also a delicious way to enjoy raspberries.
A S PRODUCTION
[email protected]I've never been a fan of rhubarb, but this jam changed my mind. It's so delicious!
Cabdiqaadir Dhagjar
[email protected]I made this jam for a gift, and it was a huge success! Everyone loved it.
Joan Nalubega
[email protected]This jam is the perfect balance of sweet and tart. I love the way the rhubarb and raspberries complement each other.
TN TOFICK HOOSIN
[email protected]I've never made jam before, but this recipe was so easy to follow. The jam turned out delicious, and I'm so glad I tried it.
Pathani Nazia
[email protected]This rhubarb raspberry jam was a hit! The flavors were perfectly balanced, and the jam set beautifully. I'll definitely be making this again.