Raspberry Rhubarb Jell-O Jam
A bright raspberry-rhubarb refrigerator jam with lemon and Jell-O for an easy set, ready to spoon onto toast, biscuits or yogurt.
Prep 20 min · Cook 20 min · Total 2 hr 55 min · Makes about 6 cups (6 half-pint jars)
Ingredients
- 6 cups fresh rhubarb, stalks cut lengthwise in half and then crosswise into 1/4- to 1/2-inch dice
- 4 cups granulated sugar
- Freshly grated zest and juice from one medium lemon
- 2 cups raspberries
- One package raspberry-flavored Jell-O
Directions
- Add the rhubarb and sugar to a large, heavy saucepan or stockpot. Set it aside until the sugar looks damp, about 10 to 15 minutes. Place the pan over medium heat and bring the mixture to a boil, stirring often. Continue cooking until the rhubarb softens and the mixture turns loose and juicy, about 8 minutes.
- Mix in the lemon zest, lemon juice and raspberries. Bring everything back to a full boil. Cook, stirring frequently and pressing the raspberries with a wooden spoon as they soften, until the jam has thickened, about 6 minutes.
- Take the pan off the heat and stir in the raspberry Jell-O. Spoon the jam into 8-ounce mason jars, or freezer-safe jars if you plan to freeze it, leaving 1/2-inch of space at the top. Let the jars come to room temperature. Refrigerate the jam for 2 or 3 months, or freeze it for up to 1 year.