Raspberry Rhubarb Jam
This raspberry rhubarb jam is not only delicious, but it’s incredibly easy to make! Use it on toast, english muffins, or ice cream!
It’s really, really felt like fall lately. And as much as I’ve loved summer, I’ve been soaking up the slightly cooler temps and the few changes I’ve noticed in our surroundings. And to top it off, it’s raining right now, which makes me want to snuggle up on the couch with a blanket and great book. 🙂
Anyways, as you might know, I live on a farm in rural Colorado. My parents have been farming large amounts of acreage, & raising cattle, since before I was born. With that, I grew up spending my summer & fall preserving and canning. Every year, my mom grows a big garden and we spend weeks, upon weeks canning everything from tomatoes, salsa, pickles, okra, homemade rotel, green beans, etc. Earlier this week on Instagram, I even shared a peek of us getting ready to freeze sweet corn.
We’re also lucky to live in an area with great fruit orchards, so then we start canning peaches and pears, and making all sorts of jams. Today, I thought I’d share one of my very favorite jam recipes, raspberry rhubarb jam. My sweet aunt shared this recipe with us years ago and it’s been a staple in our pantry ever since!
This recipe is not only delicious, but it combines two of my very favorite ingredients, raspberries and rhubarb! It’s also really simple to make… and it uses canned raspberry pie filling straight from the store! Simple, but a great way to use fresh rhubarb!
Raspberry Rhubarb Jam
It’s perfect on toast, English muffins, biscuits, or even ice cream!
And I love it because it’s fresh, easy and not too sweet! Plus, it’s a great way to use up rhubarb, which we always have loads of!
If you’ve never canned before, this is a great recipe to start with! And if you have, well, you’ll enjoy how easy it is to make! 🙂
Raspberry Rhubarb Jam
Equipment
- Cutting Board
- Knife
- Large Stockpot
- Measuring Cups
- 6 Pint Jars, with lids and bands
- Water Bath Canner
- Ladle
- Funnel/ Canning Tool Kit
Ingredients
- 5 cups Rhubarb Finely Chopped
- 1 cup Water
- 5 cups Sugar
- 1 21 oz can Raspberry Pie Filling
- 2 pkgs 3 oz Raspberry Jello
Instructions
- Wash, dry and set aside pint jars. In a small saucepan, add lids. Fill with water, covering the lids. Turn heat to low and let the water lightly simmer.
- Fill water bath with water and heat on high until boiling.
- In a stock pot, combine water and rhubarb and cook on medium heat until tender.
- Add sugar and pie filling.
- Bring to a boil and cook for 6-8 minutes, stirring constantly.
- Remove from heat and stir in jello until it dissolves.
- Funnel hot jam into jars, leaving 1/2 inch of headspace.
- Use a clean cloth to wipe jars and jar rim. Remove jar lids from heat and add to jars. Tighten well with band.
- Add jars to water bath, adding any extra water needed until at least an inch of water is over the top of the jars.
- Bring water to a full boil and set a timer for 10 minutes. Adjust process time for altitude.
- Turn off the heat and lift the jars out of the water bath. Gently place them on a towel and let them sit for several hours, until cool and the jar lids have sealed. You should hear little "popping" noises as the jars seal. If any jars haven't sealed once they've cooled off, place in the refrigerator and use those first.
- Store in a cool, dry space. Jars can last up to 18 months.
how long can you store it and where is a good place to store it?
Hi Angela! We typically eat all of ours before the next year. 😀 It’s also best to store them in a cool, dry place. We have ours on shelving in the basement.
I hope that helps! 😀
thank you my dad makes a lot of jam and puts it in the freezer so this recipe will come in handy.
This sounds delicious. I love that you are sharing a recipe with us 🙂