Freeze rhubarb in the spring to make this sweet and tart jewel-toned jam when fresh raspberries are in season.
Preparation Time
5 mins
Cooking Time
40 mins
Total Time
45 mins
Calories
69 Calories
Recipe Instructions
Step 1
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.
Step 2
Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe rims of the jars with a moist paper towel to remove any residue. Top with lids and screw-on rings.
Step 3
Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil. Place the jars, 2 inches apart, into boiling water using a holder. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
Step 4
Remove 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 seal is tight. Store in a cool, dark area.
Ingredients
2 tablespoons lemon juice
3 cups fresh raspberries
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)
