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Nutrition Facts
Serving Size 1 pints 425g Recipe makes 4 pints) The following items or measurements are not included below: raspberry pie filling
Calories 974
Calories from Fat 3		(0%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 205mg		8%
Potassium 534mg		15%
Total Carbohydrate 246.7g		82%
	Dietary Fiber 3.3g	13%
	Sugars 238.4g
Protein 5.0g		9%
how is this calculated?

Rhubarb Raspberry Jam

Recipe #92499 | 1 hour | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Domestic Goddess
Jun 2, 2004

Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.

4 pints (change servings and units)

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

Directions

1
In a large bowl, add rhubarb and sugar; stir to coat evenly.
2
Cover bowl, and place in the refrigerator overnight.
3
The next morning, place rhubarb mixture in a large kettle.
4
Cook over medium heat, stirring constantly; until mixture starts to boil.
5
Lower heat just a bit, and cook for 12 minutes (stirring constantly).
6
Remove from heat, add the gelatin, and keep stirring for 1 minute.
7
Add the can of pie filling, stir until mixed through.
8
Return to stove.
9
Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
10
Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
11
Cool to room temperature, before storing in the refrigerator or freezer.

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Featured Reviews for This Recipe

From: um-um-good

On Jun 3, 2009

If i could give this 100 stars I would. I LOVE this jam! I have made 4 batches of it in the past 2 weeks & only have about 9 jars left-I have been giving it to EVERYONE, it's delicious! The last 2 batches I used 8 cups of rhubarb & it still turned out fantastic. I love that it stays thick, not runny like a lot of other homemade rhubarb jam recipes. LOVE IT, LOVE IT, LOVE IT!!!!

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From: JuneDawg

On May 30, 2009

Thanx for the great Jam! I made one batch each of rasp., straw., blue., and peach using the appropriate pie filling and jello and they all turned out amazing! thanx again!

1 person found this review helpful

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From: crescendogal

On Jul 19, 2006

This is simply yummy! I made this last week and am still getting rave revues! I used frozen (thawed out) chopped rhubarb that was given to me.

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From: Vino Girl

On Aug 2, 2004

Oh, this is good! I made it as written except that after I measured out the chopped rhubarb, I ran it through the food processor to make a smoother texture. My yield was only 3.5 pints. This is such a nice red color, even though the rhubarb I grow is a green variety (I was afraid it would turn out a murky brown or something!). I have made several gelatin/pie filling jams because various family members like them; however, this is the first one that I liked! They tend to taste like super-sweet Jello to me, but this tastes like traditional raspberry jam to me - fruity and fresh. Thank you - I'll definitely make this again!

3 people found this review helpful

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