Rhubarb Raspberry Jam

5.00 (10)
⏱ 60 mins 🍽 4 pints 🏷 Fruit

This delightful fruit jam brings together the tartness of fresh rhubarb with the sweet flavour of raspberries. The process begins by macerating the rhubarb in sugar overnight to draw out its natural juices. The following day, the mixture is cooked before raspberry gelatin and canned pie filling are stirred in. The finished preserve is ladled into jars for cooling. The recipe makes approximately 4 pints of jam, requiring about 60 minutes of active preparation and cooking time.

Rhubarb Raspberry Jam

Ingredients

  • 6 cups sliced rhubarb, cut into 1/2 inch pieces
  • 4 cups granulated sugar
  • 1 (6 ounce) box raspberry gelatin powder
  • 1 (21 ounce) can raspberry pie filling

Method

  1. Combine the sliced rhubarb and granulated sugar in a large bowl, mixing until the fruit is evenly coated.
  2. Place a cover over the bowl and refrigerate the contents for the entire night.
  3. Transfer the rhubarb and sugar mixture from the bowl into a large kettle the next morning.
  4. Cook the mixture, stirring continuously, until it begins to boil. Reduce the heat slightly and continue cooking for 12 minutes while stirring constantly.
  5. Take the kettle off the heat, add the raspberry gelatin powder, and stir the mixture for 1 minute.
  6. Pour in the can of raspberry pie filling and stir everything together until it is fully incorporated.
  7. Put the kettle back on the stove. Cook the jam, stirring constantly, until the mixture reaches a boil once more.
  8. Remove the kettle from the heat. Use a ladle to carefully transfer the hot jam into your prepared, sterilised glass jars.
  9. Seal the jars with their lids. Allow the jam to cool completely at room temperature before placing it in the refrigerator or freezer for storage.

Nutrition (per serving)

Sodium207200 mg

Recipe details

CategoryFruit
AuthorCindi-Marie-Bauer