Easy Rhubarb Raspberry Jam

It's rhubarb season!!! 

 And, if you are looking for a super easy, super yummy homemade jam recipe, look no further! I make this recipe every year using fresh rhubarb, this year I doubled it because the kids have taken a liking to jam sandwiches in their lunches. We weren't allowed to use microwaves this year because of Covid restrictions so we've sent lots of sandwiches and wraps and things that didn't need to be warmed up.

Also, I have subbed in some strawberries or frozen blueberries, just make sure you add them when you add the rhubarb as they take a bit longer to break down than the raspberries.

Raspberry Rhubarb Freezer Jam

Yield: 8 (250 ml) jars

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 6 cups chopped fresh rhubarb
• 4 cups sugar
• 2 cups raspberries
• 1 (3oz) pkg raspberry Jell-O

Instructions

1. Combine rhubarb and sugar 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 raspberries and raspberry Jell-O; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
2. 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.
3. At this point you can process the jars to store or you can freeze it (which is what I do).

*Nutritional info may very depending on ingredients used.

Did you make this recipe?

Tag @theoutbackblogger on instagram and hashtag it #theoutbackblogger

Created using The Recipes Generator