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 Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 48
Ingredients
5cupsfinely chopped rhubarb
1cupwater
5cupsgranulated sugar
21ouncescan raspberry pie filling
6ouncespkgs. of 3 oz. raspberry jello
Instructions
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.