Rhubarb-Raspberry Jam
Rhubarb-Raspberry Jam is an easy dinner. Made with 6 c. fresh or frozen unsweetened sliced rhubarb, 4 c. sugar, 2 c. raspberries or 1 (12 oz.) pkg. frozen loose pack raspberries and 1 (3 oz.) pkg. raspberry flavored gelatin, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a large kettle or Dutch oven, combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened.
Bring to boil, uncovered, for 10 minutes, stirring frequently.
Add raspberries; return to boiling.
Boil hard for 5 to 6 minutes or until thick; stir frequently.
Remove from heat.
Add gelatin; stir until dissolved.
Ladle into half pint jars or freezer container.
Leave a 1/2-inch headspace.
Seal; label.
Store 3 weeks in the refrigerator or 1 year in the freezer.
π· Perfect Pairings
Complete your meal with these
/871741-5c0d0ac003ce4e6cb0493e8f9431fd0b.jpg)
:focal(999x679:1001x681)/5365209-margarita-cocktail-Chef-Mo-1x1-1-3f296c6ac4fc47d89d35148d0d5dd519.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment