Ingredients
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6
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4
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1
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1
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-
-
-
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Directions
Rhubarb Raspberry Jam, Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam , Not knowing what to do with an abundance of rhubarb this year I found this recipe and thought it sounded good Boy was I wrong it wasn’t just good, it’s delicious I will be adding it to my yearly jam making event If you love rhubarb and raspberries this is the recipe to try!!!! I only other thing I did was as I was cooking the rhubarb down I mashed it with my potato masher to insure I didn’t have any large chunks of rhubarb This is easy and delish!!!! Thx for sharing!
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Steps
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1
Done
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In a Large Bowl, Add the Rhubarb and Sugar; Stir to Coat Evenly. |
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2
Done
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Cover the Bowl, and Place It in the Refrigerator Overnight. |
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3
Done
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the Next Morning, Place the Rhubarb Mixture in a Large Kettle. |
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4
Done
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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). |
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5
Done
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Remove the Kettle from the Heat, and Add the Gelatin Powder, and Keep Stirring For 1 Minute. |
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6
Done
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Add the Can of Pie Filling, and Stir Thoroughly Until Mixed Through. |
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7
Done
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Return the Kettle to the Stove. Start to Cook Over Medium Heat; Stirring Constantly, Until the Mixture Comes to a Boil. |
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8
Done
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Remove the Kettle from the Heat, and Carefully Ladle the Jam Into the Sterilized Glass Jars. |
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9
Done
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Cover the Jars With the Lids, Then Cool the Jam to Room Temperature, Before Storing the Jam in the Refrigerator or Freezer. |
