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Rhuberry Jam

by on August 28, 2009 in Canning August 28, 2009 Canning
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Super simple and so yummy! This recipe uses Jello instead of pectin. EVERYONE asks me for the recipe!

Ingredients

  • 5 cups Chopped Rhubarb
  • 4 cups Sugar
  • 16 ounces, weight Bag Frozen Raspberries
  • 1 box Small Raspberry Jello

Preparation

Boil rhubarb with the sugar for 25 minutes. Add the frozen raspberries and boil softly for another 20 minutes, stirring occasionally. Add the Jello and stir in well. Pour into hot sterilized jars and fill to within 1/8″ of the top. Wipe off any spills on the threads of the jar or the top rim. Screw on the lids and bands.

Invert the jars for 5 minutes. Turn the jars back up and leave on counter for 24 hours before moving. The jars should seal within the first hour. (No need to put into a pressure canner or water bath.)

Refrigerate any jam that didn’t make a full jar and use within three weeks.

Makes about 5 half pint jars.

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Profile photo of coffeesnob

coffeesnob on 6.18.2011

This was easy and is wonderful! I have used this to make a few desserts also an it has been a big hit!

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