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Raspberry Rhubarb Jam

2 reviews
Total Time
Prep: 10 min. + chilling Cook: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by LaVonne Van Hoff

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 15, 2022

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

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Test Kitchen Approved

Raspberry Rhubarb Jam

2 reviews
Prep Time 10 min
Cook Time 35 min
Yield 6 cups

Ingredients

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

Directions

  1. In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight.
  2. 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.
  3. Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool.
  4. 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

2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 0 protein.

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