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| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
Ingredients
- 5 cups Chopped Rhubarb
- 4 cups Sugar
- 16 ounces, weight Bag Frozen Raspberries
- 1 box Small Raspberry Jello
Preparation Instructions
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.
