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!
It’s perfect on toast, English muffins, biscuits, or even ice cream!
- 5 cups finely chopped rhubarb
- 1 cup water
- 5 cups sugar
- 1 21oz. can raspberry pie filling
- 2 pkgs. of 3 oz. raspberry jello
- Combine water and rhubarb in large pot. Cook on medium heat until rhubarb is tender. Add sugar and pie filling. Bring mixture to a boil and cook for 6-8 minutes, stirring constantly. Remove from heat. Stir in Jello until dissolved. Fill a small sauce pan with water. Heat until just boiling, then add jar lids. Once jar lids are hot, pour jam into clean, hot jars. Top jars with jar lids and rings. Set aside to allow jar lids to seal. Makes 6 pints.
- Any combination can be used—rhubarb and cherry, rhubarb and strawberry, etc.
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! 😀
And now, I think there’s a piece of toast with raspberry rhubarb jam calling my name! From our table to yours… Enjoy!