RASPBERRY RHUBARB JAM
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
Provided by Taste of Home
Time 40m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight., 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., Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool., 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 : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
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Elizah Batari
[email protected]This is the worst jam I've ever had. It's way too sweet and the flavor is artificial.
anass Pro
[email protected]I was disappointed with this jam. It was too tart and the texture was too runny.
Sheikh Basharat
[email protected]This jam is a bit pricey, but it's worth every penny. The flavor is incredible.
Shahbaz Rajput
[email protected]I've been making this jam for years and it's always a favorite. It's so easy to make and it's always delicious.
MdArfan Siam
[email protected]This is the perfect jam to make when you have an abundance of raspberries and rhubarb. It's a great way to preserve the summer harvest.
Basant Cdy
[email protected]I made this jam for a potluck and it was a huge hit. Everyone loved it.
Jordynn Spina
[email protected]This jam is a bit too sweet for my taste, but I still liked it. I think it would be great on pancakes or waffles.
md ripat hossen
[email protected]I'm not a big fan of rhubarb, but I really enjoyed this jam. The raspberry flavor really shines through.
Jameel Ahmed Bhutto
[email protected]I love the way this jam looks in a jar. It's so pretty and festive.
ahsan sami
[email protected]This is a great recipe for beginners. It's easy to follow and the jam turns out great.
Cathrine Motshabi
[email protected]I had some trouble getting the jam to set, but after a few tries I finally got it right. It was worth the effort, because the jam is delicious.
coolboy marcus
[email protected]This jam is a bit tart for my taste, but I still enjoyed it. I think it would be great paired with a sharp cheese.
Ajaib Shahzaib
[email protected]I followed the recipe exactly and the jam turned out beautifully. I can't wait to try it on my morning toast.
Baburam Bk
[email protected]This is the best raspberry rhubarb jam I've ever had! The flavor is perfectly balanced and the texture is just right.
kazuma
[email protected]I've made this jam several times now and it always turns out great. It's so easy to make and the flavor is amazing.
KENYA SPEAKS
[email protected]This raspberry rhubarb jam is a delightful combination of sweet and tart. It's perfect for spreading on toast, biscuits, or scones. I also love using it as a filling for pies and tarts.