This easy Rhubarb Raspberry Jam Recipe is made with fresh OR frozen rhubarb and raspberry gelatin /Jello; a quick freezer jam!
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This recipe is made without pectin and is amazingly delicious!
When you are done, refrigerate the jam, or store it in the freezer in freezer safe containers, or jars, until ready to use.
6 cups fresh or frozen rhubarb
4 cups sugar
1 pkg. (6 oz.) raspberry flavoured gelatin (example: "Jello")
1 can (21 oz.) raspberry pie filling
In a large size pan, combine the sugar and the rhubarb, cover, and allow the mixture to stand overnight.
The following day, heat the above mixture on low, and allow to simmer, uncovered, until rhubarb is tender. This may take about 30 minutes.
Stir in the raspberry gelatin and pie filling.
Bring to a boil, and allow to boil hard for 1 minute, stirring constantly.
Remove from heat and cool.
Transfer the jam to clean jars or containers and store in the refrigerator, or store in the freezer for up to one year.
Makes about 3 pints.
Did You Know?
Did you know that rhubarb is a vegetable not a fruit?
Rhubarb, also known as the "pie plant" is commonly used as a fruit in sauces, pies, cookies, bars, cakes, and famous dessert crisps and crumbles.
It is however, a vegetable.
Rhubarb is low in calories, low in fat, cholesterol free, and is high in fibre, providing approximately 5 grams of fibre per cup of cooked rhubarb.
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