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
shanjivsah55@hotmail.co.ukI love the way this jam looks in a jar. It's so festive.
Sonjok Magar
m_s@hotmail.comThis jam is a great way to use up fresh rhubarb and raspberries.
Khizra Baby
baby@hotmail.comI'm so impressed with how easy this jam was to make.
Shahzad Nazir Minhas
n_shahzad66@hotmail.comThis jam is the perfect gift for any occasion.
Milly Kesh
m_k82@hotmail.frI can't wait to try this jam on my next cheese plate.
Amir Hussain
ha12@hotmail.frThis jam is a great way to enjoy the flavors of summer all year long.
Kalungi Tony
kalungit@hotmail.frI highly recommend this recipe to anyone who loves rhubarb and raspberries.
Aurelian Bogadan Furdui
furdui76@gmail.comThis jam is a delicious and versatile addition to any kitchen.
Binod Nepali
n.binod@aol.comI'm so glad I found this recipe. It's a keeper!
Naomi Woode
naomi.woode19@hotmail.comThis is the best rhubarb raspberry jam I've ever had. I'll definitely be making it again and again.
Fraz Ali
fraz-a@hotmail.comThis jam is a great way to add a pop of flavor to your favorite desserts.
Clayton Kun America
c-america13@yahoo.comI also used this jam as a filling for a galette. It was amazing!
Namukose Juliet
juliet_namukose39@gmail.comThis jam is perfect for spreading on toast, biscuits, or scones.
Jason Sheehan
j@yahoo.comI love the color of this jam. It's so vibrant and beautiful.
Annalicia Santos
s_a100@gmail.comThis jam is a great way to use up extra rhubarb. It's also a delicious way to enjoy raspberries.
A S PRODUCTION
s-a@hotmail.comI've never been a fan of rhubarb, but this jam changed my mind. It's so delicious!
Cabdiqaadir Dhagjar
dhagjar-cabdiqaadir@yahoo.comI made this jam for a gift, and it was a huge success! Everyone loved it.
Joan Nalubega
joan9@gmail.comThis jam is the perfect balance of sweet and tart. I love the way the rhubarb and raspberries complement each other.
TN TOFICK HOOSIN
hoosin.t52@aol.comI'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
n@hotmail.comThis rhubarb raspberry jam was a hit! The flavors were perfectly balanced, and the jam set beautifully. I'll definitely be making this again.