Best Raspberry Rhubarb Freezer Jam Recipes

Raspberry Rhubarb Freezer Jam image

Provided by tasb395

Time 30m

Yield 4 cups

Number Of Ingredients 5

1 1/2 cups crushed raspberries
1/2 cup rhubarb, unpeeled finely chopped
4 cups granulated sugar
1 envelope certo liquid pectin
1 tablespoon lemon juice

Steps:

Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
Finely chop unpeeled rhubarb.
In large mixing bowl stir together prepared fruit and sugar.
Let stand 10 minutes.
Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.

Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7

Cherry, Rhubarb, Raspberry Freezer Jam image

Provided by deb baldwin

Time 30m

Number Of Ingredients 6

7 1/2 c rhubarb, chopped
1 1/2 c water
7 1/2 c sugar
1 can(s) cherry pie filling (any size will work, depending on the amount of cherry's you like)
1 large and 1 small package of raspberry gelatin
you can use cherry gelatin

Steps:

1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.

Raspberry Rhubarb Freezer Jam Recipe image

Provided by á-69516

Number Of Ingredients 5

Steps:

In lrg sauce pan combine rhubarb and sugar. Let stand 15 mins. Turn on heat to med-high and bring mixture to a boil. Boil uncovered for 10 mins. Stir frequently. Meanwhile in small bowl add cold water and sprinkle gelatin over. Let gelatin dissolve for at least 3 mins. Add raspberries and gelatin mix to rhubarb and boil 5 mins more or until thickened. Stir frequently. Let cool and ladle into half pint jars.