Raspberry Rhubarb Jam Recipe Food Storage Series

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RASPBERRY RHUBARB FREEZER JAM



Raspberry Rhubarb Freezer Jam image

The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.

Provided by tasb395

Categories     Raspberries

Time 30m

Yield 4 cups

Number Of Ingredients 5

1 1/2 cups crushed raspberries
1/2 cup rhubarb, unpeeled finely chopped
4 cups granulated sugar
1 envelope certo liquid pectin
1 tablespoon lemon juice

Steps:

  • Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
  • Finely chop unpeeled rhubarb.
  • In large mixing bowl stir together prepared fruit and sugar.
  • Let stand 10 minutes.
  • Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
  • Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
  • Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
  • Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.

Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7

RASPBERRY RHUBARB JAM RECIPE | FOOD STORAGE SERIES



Raspberry Rhubarb Jam Recipe | Food Storage Series image

A low sugar sweet and tart jam that will tickle your taste buds.

Provided by Amber

Categories     jam, side dish,

Number Of Ingredients 6

4 cups raspberries
4 cups cut/diced Rhubarb
1 box Sure Jell Fruit Pectin or No sugar needed Sure Jell Pectin
1 tsp butter
2 Tablespoons lemon juice
4½ cup Sugar

Steps:

  • To begin you need fresh raspberries, and rhubarb.
  • Raspberries do not need to be crushed, as they will mix well during the cooking process
  • The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
  • Prepare your jars and lids according to canning directions and have them ready to go.
  • Begin heating the water for the water bath in your canner.
  • In a large sauce pan combine Raspberries, rhubarb, butter, lemon juice, and sure jell pectin.
  • Stir constantly
  • Heat until it comes to a rolling boil.
  • Add sugar
  • Return to a boil and boil for 1 minute, stirring constantly
  • Remove from heat
  • Skim off any excess foam
  • pour into prepared jars leaving ⅛" from rim
  • Wipe edges of jars
  • Apply lids to an exact fit
  • Process jars of jam in a water bath according to your elevation needs.
  • Remove Jars and place upright on a towl to cool completely.
  • After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refridgerated and is not shelf stable.

RHUBARB RASPBERRY JAM



Rhubarb Raspberry Jam image

Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.

Provided by Cindi M Bauer

Categories     Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box raspberry gelatin powder
1 (21 ounce) can raspberry pie filling

Steps:

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture in a large kettle.
  • Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
  • Add the can of pie filling, and stir thoroughly until mixed through.
  • Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

RASPBERRY RHUBARB JAM



Raspberry Rhubarb Jam image

This is a great jam to can during the summer when you have plenty of rhubarb! My DH loves raspberry anything, especially jam/jelly. I love the tart that the rhubarb gives. My friend gave me the recipe and I'm writing it down so I don't have to keep calling her each year to make sure the ammounts!

Provided by mtmissy

Categories     Low Protein

Time 22m

Yield 5 1/2 pint jars, 30 serving(s)

Number Of Ingredients 4

5 cups sliced rhubarb
4 cups sugar
1 (12 ounce) bag frozen raspberries
1 (3 ounce) package raspberry Jell-O gelatin

Steps:

  • Mix the first 3 ingredients in a large pan (you don't need water!). When it boils, start a time minder for 12 minute Let boil for the whole time, although you might need to turn it down so it doesn't boil over. Keep stiring so there is no scorching. Turn off heat and add jello.
  • I like to run through a blender b/c I don't like it chunky style, but its a personal preferenc. Can. I fill mainly to top, put the flat part of the lid in a small ammount of boiling water and lift it out with tongs. I then put the lids on and that works for me.

Nutrition Facts : Calories 130, Fat 0.1, Sodium 14.1, Carbohydrate 33.1, Fiber 0.9, Sugar 31.8, Protein 0.5

RHUBARB AND RASPBERRY JAM



Rhubarb and Raspberry Jam image

Make and share this Rhubarb and Raspberry Jam recipe from Food.com.

Provided by dicentra

Categories     Raspberries

Time 40m

Yield 8 half pints

Number Of Ingredients 4

4 cups raspberries
3 cups chopped rhubarb, in 1/4-inch pieces
7 cups granulated sugar
1 (1 ounce) envelope liquid pectin

Steps:

  • Pour the raspberries, 1 cup at a time, into a large saucepan. Crush each portion thoroughly with a potato masher or mallet. Add the rhubarb and sugar. Mix thoroughly and let stand 3 to 4 hours. Stir.
  • Place over high heat and bring to a boil rolling boil, stirring constantly. Continue to stir and boil hard for 1 minute.
  • Remove from heat and stir in pectin immediately. Skim and stir for 5 minutes to distribute fruit evenly.
  • Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Nutrition Facts : Calories 719.2, Fat 0.5, Sodium 2.4, Carbohydrate 184.5, Fiber 4.9, Sugar 178.1, Protein 1.1

RASPBERRY RHUBARB JAM



Raspberry Rhubarb Jam image

I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. -LaVonne Van Hoff, Rockwell City, Iowa

Provided by Taste of Home

Time 40m

Yield 6 cups.

Number Of Ingredients 4

6 cups sliced fresh or frozen rhubarb
4 cups sugar
1 package (6 ounces) raspberry gelatin
1 can (21 ounces) raspberry pie filling

Steps:

  • In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight., Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly., Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool., Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

RHUBARB RASPBERRY JAM



Rhubarb Raspberry Jam image

My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.

Provided by Mlooman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 60

Number Of Ingredients 5

6 cups frozen chopped rhubarb
4 ½ cups white sugar
3 cups fresh raspberries
2 tablespoons lemon juice
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)

Steps:

  • Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g

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