I saw this recipe and thought, what a wonderful way to use the rhubarb that is growing in my garden. This jam is easy to make, it keeps well, and makes a simple, thoughtful gift.
This jam is delicious on toast, ice cream or stirred into yogurt. Make sure you make enough to freeze so you can enjoy it year-round!
6 cups sliced fresh or frozen rhubarb
4 cups sugar
1 package (6 ounces) raspberry-flavored Jello gelatin
1 can (21 ounces) raspberry pie filling
Combine rhubarb and sugar in a saucepan; cover and let stand overnight.
The next day, place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, about 30 minutes. Stir in gelatin and pie filling. Bring to a boil. Remove from the heat; cool.
Rinse small (1 or 2 cup) plastic containers or jars and the lids with boiling water. Dry thoroughly.
Fill your jars or containers to within 1/2 inch of the top. Wipe off top edges of container; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in the refrigerator before serving.
Makes approx. 6 pints
Source: Taste of Home Magazine
Marianne
