Tangy Rhubarb Raspberry Delight Jam
Indulge in the vibrant and fruity flavors of Tangy Rhubarb Raspberry Delight Jam. This scrumptious concoction combines the tartness of fresh rhubarb with the sweetness of raspberries, enhanced by a hint of raspberry gelatin and luscious canned raspberry pie filling. Perfect as a spread for breakfast toast or a filling for desserts, this jam is a delightful addition to your cookbook. Easy to prepare and ideal for gifting, this will become a favorite for anyone who loves fruit preserves.
N/A
Servings
1000
Calories
4
Ingredients
Ingredients
sliced rhubarb
6 cups (cut into 1/2 inch pieces)
granulated sugar
4 cups
raspberry gelatin powder
1 (6 ounce) box
raspberry pie filling
1 (21 ounce) can
Instructions
1
In a large mixing bowl, combine the sliced rhubarb and granulated sugar. Mix well to ensure all rhubarb pieces are coated with sugar.
2
Cover the bowl with plastic wrap and refrigerate the mixture overnight to allow the rhubarb to release its juices.
3
The next day, transfer the rhubarb mixture to a large kettle.
4
Over medium heat, cook the mixture while stirring constantly until it reaches a rolling boil. Once boiling, reduce the heat slightly and continue cooking for 12 minutes, stirring constantly to prevent sticking.
5
Remove the kettle from the heat, and carefully sprinkle in the raspberry gelatin powder. Stir for about 1 minute until completely dissolved.
6
Next, add the raspberry pie filling to the kettle, stirring thoroughly to ensure it's evenly incorporated into the mixture.
7
Return the kettle to the stove. Cook over medium heat while stirring continuously until the jam reaches a full boil again.
8
Once it boils, immediately remove the kettle from the heat. Use a ladle to transfer the hot jam into pre-sterilized glass jars, leaving about 1/4 inch of headspace.
9
Seal the jars with their lids and allow them to cool at room temperature. Once cooled, store in the refrigerator for short-term use or freeze for long-term storage.
Nutrition Information
0g
Fat
260g
Carbs
1.25g
Protein
4g
Fiber
230g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Rhubarb Raspberry Delight Jam?
It is a fruity and vibrant spread that combines tart rhubarb with sweet raspberries, raspberry gelatin, and raspberry pie filling for a unique flavor profile.
What are the primary ingredients needed for this jam?
The recipe requires 6 cups of sliced rhubarb, 4 cups of granulated sugar, one 6-ounce box of raspberry gelatin powder, and one 21-ounce can of raspberry pie filling.
How should I prepare the rhubarb for this recipe?
The rhubarb should be sliced into 1/2 inch pieces before measuring out 6 cups.
Why do I need to refrigerate the rhubarb and sugar overnight?
Refrigerating the mixture overnight allows the granulated sugar to draw out the natural juices from the rhubarb, creating the base liquid for the jam.
How long should the rhubarb and sugar mixture boil initially?
Once the mixture reaches a rolling boil, you should cook it for 12 minutes while stirring constantly.
When do I add the raspberry gelatin powder?
The gelatin powder should be sprinkled in after the kettle has been removed from the heat following the initial 12-minute boil.
How long should I stir the gelatin?
You should stir the gelatin for about 1 minute until it is completely dissolved in the hot rhubarb mixture.
When is the raspberry pie filling added to the jam?
Add the raspberry pie filling after the gelatin has been thoroughly dissolved, ensuring it is evenly incorporated.
Does the jam need to be boiled a second time?
Yes, after adding the pie filling, return the kettle to the stove and cook over medium heat until it reaches a full boil again.
How should I package the finished jam?
Use a ladle to transfer the hot jam into pre-sterilized glass jars, leaving about 1/4 inch of headspace.
How should the jars be cooled?
The jars should be sealed with lids and allowed to cool at room temperature before being moved to cold storage.
Where should the jam be stored for short-term use?
For short-term use, the jam should be stored in the refrigerator once it has cooled.
Can this jam be stored long-term?
Yes, for long-term storage, the jam can be kept in the freezer.
What is the total calorie count for this recipe?
The recipe contains a total of 1000 calories.
How many carbohydrates are in this jam recipe?
There are 260 grams of carbohydrates in the total recipe.
What is the sugar content of the jam?
The recipe contains 230 grams of sugar.
Does this jam contain any fat?
No, this jam recipe contains 0 grams of fat.
How much fiber is in the recipe?
There are 4 grams of fiber in this jam recipe.
What can I serve with this rhubarb raspberry jam?
It is perfect as a spread for breakfast toast or as a filling for various desserts.
Is this recipe suitable for gifting?
Yes, its vibrant color and homemade quality make it an ideal gift for friends and family.
What type of gelatin is used?
The recipe calls specifically for raspberry gelatin powder.
How many grams of protein are in the jam?
There are 1.25 grams of protein in the total recipe.
What size can of pie filling is required?
You will need one 21-ounce can of raspberry pie filling.
Why must I stir the mixture constantly while boiling?
Stirring constantly is necessary to prevent the sugar and fruit mixture from sticking to the bottom of the kettle and burning.
How much headspace should be left in the jars?
A headspace of 1/4 inch should be left at the top of each jar.
Is there any sodium in this recipe?
The provided nutritional data lists sodium as null or not specified.
What category does this recipe fall under?
This recipe is categorized as a jam, fruit spread, or sweet preserve.
Does the recipe use fresh raspberries?
The recipe uses raspberry gelatin and raspberry pie filling rather than fresh whole raspberries to achieve its flavor.
How many ingredients are in this recipe?
There are 4 main ingredients in this recipe.
What is the first step of the instructions?
The first step is to combine the sliced rhubarb and granulated sugar in a large mixing bowl until coated.