Raspberry rhubarb jam
Raspberry rhubarb jam recipe in the canning category
Recipe ingredients:
- 3 cups red fresh young rhubarb, cut in 1/4 inch pieces
- 1 1/2 cups granulated sugar
- 1, 10 to 11 ounces, box frozen raspberries or strawberries
- 1, 3 ounces, package raspberry or strawberry flavored Jell-O
Recipe method:
- Do not peel rhubarb. Cut very small.
- Cover with sugar and let stand for 2 to 3 hours.
- Stir rhubarb-sugar mixture. Cook for 15 minutes.
- Add raspberries or strawberries.
- When thawed, cook 15 minutes more.
- Add gelatin, raspberry if frozen raspberries are used and strawberry if frozen strawberries are used.
- Put into containers. Cool.
- Keep in refrigerator or may be frozen.
Tags: raspberry, rhubarb, jam, recipe, canning, recipes, cooking