Raspberry Rhubarb Jam
You will love this jam! It's perfect on toast, English muffins, biscuits, or even ice cream! It's fresh, easy and not too sweet!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 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.
Calories: 108kcal | Carbohydrates: 27g | Sodium: 34mg | Potassium: 42mg | Sugar: 23g | Vitamin A: 15IU | Vitamin C: 3.6mg | Calcium: 17mg | Iron: 0.2mg