RASPBERRY RHUBARB JAM
I love making and enjoying this jam each summer, but I usually end up giving most of it away! People love receiving it as gift.
—LaVonne Van Hoff, Rockwell City, IA
Prep: 5 min. + chilling • Cook: 35 min. + chilling • Makes: 6 cups
- 6 cups sliced fresh or frozen rhubarb
- 4 cups sugar
- 1 pkg. (6 oz.) raspberry gelatin
- 1 can (21 oz.) raspberry pie filling
- 1. In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight.
- 2. Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly.
- 3. Stir the gelatin and pie filling into the rhubarb mixture. Bring to a boil. Remove from heat; cool.
- 4. Fill all containers to within ½ in. of tops. Wipe off the top edges of the containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
2 Tbsp.: 108 cal., 0 fat (0 sat. fat), 0 chol., 17mg sod., 27g carb. (23g sugars, 1g fiber), 0 pro.
