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Rhubarb Raspberry Jam
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
170 minutes
Create a vibrant jam by freezing spring rhubarb and pairing it with fresh raspberries in season.
Ingredients:
  • 6 cups frozen chopped rhubarb
  • 4.5 cups white sugar
  • 3 cups fresh raspberries
  • 2 tablespoons lemon juice
  • 1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
Instructions:
  • In a large pot, mix rhubarb, sugar, raspberries, and lemon juice. Allow the mixture to rest for about 5 minutes until the sugar starts to dissolve. Bring it to a boil and cook while stirring for about 15 minutes. Add raspberry-flavored gelatin and stir until dissolved, which takes 1 to 2 minutes. Remove the jam from the heat.
  • Fill hot, sterilized jars with jam, leaving 1/4 inch of space at the top. Use a moist paper towel to clean the rims of the jars. Seal with lids and screw-on rings.
  • Fill a large stockpot halfway with water and bring it to a boil with a rack placed at the bottom. Use a jar holder to carefully place the jars, leaving 2 inches of space between each one. Ensure the water level is at least 1 inch above the tops of the jars; add more boiling water if needed. Cover the pot, bring it back to a rolling boil, and process for 10 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wood surface, spaced several inches apart, and let them cool completely for about 2 hours. Press down on the lids with your finger to check that they are tightly sealed. Store the jars in a cool, dark place.

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