Ingredients for Rhubarb Raspberry Jam
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How to Make Rhubarb Raspberry Jam
- Wash and chop 4 cups of rhubarb into ½-inch pieces.
- In a large bowl, combine the chopped rhubarb with 3 cups of granulated sugar. Gently stir to coat the rhubarb evenly.
- Cover the bowl and refrigerate overnight (or for at least 4 hours) to allow the rhubarb to release its juices.
- The next morning, transfer the rhubarb mixture to a large, heavy-bottomed pot or kettle.
- Place the pot over medium heat. Bring the mixture to a boil, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to medium-low and simmer for 12 minutes, stirring occasionally. The mixture should begin to thicken.
- Remove the pot from the heat. In a small bowl, whisk together 1 (3-ounce) package of raspberry gelatin with ¼ cup of cold water until dissolved.
- Add the dissolved gelatin to the rhubarb mixture and stir well to combine.
- Stir in 1 (15-ounce) can of raspberry pie filling. Mix thoroughly until evenly distributed.
- Return the pot to medium heat. Bring the mixture to a rolling boil, stirring constantly for 1 minute. The jam should sheet off a spoon.
- Remove from heat. Carefully ladle the hot jam into sterilized half-pint jars, leaving ¼-inch headspace.
- Wipe the jar rims clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal. Store sealed jars in a cool, dark pantry. Unsealed jars should be refrigerated.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
952g
Fat
0g
Carbs
82g
