RHUBARB RASPBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle.
- Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
- Add the can of pie filling, and stir thoroughly until mixed through.
- Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
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Tony Sierra
[email protected]I'm going to make this jam for my next camping trip. It will be the perfect addition to our breakfast.
amber bahadur
[email protected]I'm not sure how I feel about the combination of rhubarb and raspberry. I've never had it before.
Man Hill
[email protected]This recipe looks delicious, but it seems like it would be a lot of work. I'm not sure if I have the time or patience to make it.
Sibaway Abdulrauf
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry before I can decide if I'm going to make it.
Addi Lyrikal
[email protected]This recipe seems like it would be too sweet for my taste. I think I'll reduce the amount of sugar that I add.
naturequeenie
[email protected]I'm allergic to raspberries, so I'm going to have to find a different recipe for rhubarb jam.
Jacob Banda
[email protected]I'm not a big fan of rhubarb, but I'm willing to give this recipe a try. The raspberries might just be enough to balance out the tartness of the rhubarb.
Imran IMO
[email protected]I'm going to make this jam for my next brunch party. I think it will be the perfect addition to the menu.
ABDALLAH
[email protected]This recipe looks easy enough even for me to try. I'm not much of a cook, but I'm always up for a challenge.
Mohammad Khizar
[email protected]I can't wait to try this recipe! Rhubarb and raspberry are two of my favorite flavors.
Ethan Hollingsworth
[email protected]This is the perfect jam to make for a gift. It's always a crowd-pleaser.
Andrew Haskell
[email protected]This jam is so versatile. I love it on toast, crackers, and even ice cream.
Ben Macleod
[email protected]I love the way this jam looks. The bright red color is so inviting.
Shafi Islam
[email protected]This is the first time I've made rhubarb jam and it turned out great! I followed the recipe exactly and it was so easy to make.
Saher786 Narejo
[email protected]I've been making this jam for years and it's always a hit. It's the perfect way to use up all that extra rhubarb.
Irene Assamani
[email protected]This jam is delicious! I made it with fresh rhubarb and raspberries from my garden. It's the perfect balance of sweet and tart.
Joanna Daley
[email protected]I love this recipe! It's so simple and the jam always turns out perfect. I've even started using it as a glaze for pork chops.
Shacie Page
[email protected]This is the best rhubarb jam I've ever had. The flavor is incredible and it's so easy to make. I will definitely be making this again.
wajid rajput
[email protected]I made this jam for the first time last summer and it was a huge hit with my family and friends. It's so easy to make and it tastes delicious.
SN SAGOR vlog
[email protected]This jam is amazing! The tartness of the rhubarb and the sweetness of the raspberries complement each other perfectly. I love the way the seeds add a little bit of texture to the jam.