Hello I Heart Nap Time readers! I’m Shayna from The Wood Grain Cottage and I’m so excited to be here today sharing one of my family favorite summer jam recipes!
I live on a farm in rural Colorado and grew up preserving and canning as much as possible. So many of our summer days have been spent in the kitchen over a hot water bath, canner and steaming jars. This recipe is not only delicious, it combines two of my very favorite ingredients, raspberries and rhubarb! It’s also really simple to make!
Here’s our recipe for the yummy raspberry rhubarb jam. :-D
It’s perfect on toast, English muffins, biscuits, or even ice cream! It’s fresh, easy and not too sweet!
Here’s another one of my very favorite recipes, Perfect Fluffy Pancakes…
We just recently built my own DIY Recipe Box…
And you can take a peek at our Summer Home Tour…
Have a wonderful day! :-D
I’m Shayna from The Wood Grain Cottage and I love sharing DIY projects, decorating ideas and homemade recipes! My handy husband and I live on our farm in Colorado where we just built our new home. We’re busy adding those custom touches and cottage/ farmhouse style that we love. When I’m not sweet talkin’ my husband into helping me with my latest idea, you can find me on our back patio sippin’ sweet tea, watching our crops grow or whipping up a family favorite recipe in our kitchen!
THANKS Shayna for sharing this yummy jam recipe during our Hello Summer Event! Click HERE to see more ideas from the event.
Raspberry Rhubarb Jam
- 5 cups finely chopped rhubarb
- 1 cup water
- 5 cups sugar
- 21 ounces can raspberry pie filling
- 6 ounces pkgs. of 3 oz. raspberry jello
- Combine water and rhubarb in large pot. Cook on medium heat until rhubarb is tender. Add sugar and pie filling. Bring mixture to a boil and cook for 6-8 minutes, stirring constantly. Remove from heat. Stir in Jello until dissolved. Fill a small sauce pan with water. Heat until just boiling, then add jar lids. Once jar lids are hot, pour jam into clean, hot jars. Top jars with jar lids and rings. Set aside to allow jar lids to seal. Makes 6 pints.
- Any combination can be used—rhubarb and cherry, rhubarb and strawberry, etc.