Cherry Rhubarb Raspberry Freezer Jam Recipes

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RHUBARB RASPBERRY JAM



Rhubarb Raspberry Jam image

My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.

Provided by Mlooman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 60

Number Of Ingredients 5

6 cups frozen chopped rhubarb
4 ½ cups white sugar
3 cups fresh raspberries
2 tablespoons lemon juice
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)

Steps:

  • Combine rhubarb, sugar, raspberries, and lemon juice 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 raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
  • 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.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g

CHERRY RHUBARB JAM



Cherry Rhubarb Jam image

This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season-it's so delicious on toast and muffins. -Faye Sampson, Radcliffe, Iowa

Provided by Taste of Home

Time 25m

Yield 5 cups.

Number Of Ingredients 5

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar
1 package (3 ounces) cherry gelatin
1 can (21 ounces) cherry pie filling
1/8 teaspoon almond extract, optional

Steps:

  • In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB BERRY JAM



Rhubarb Berry Jam image

A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 64

Number Of Ingredients 5

8 cups chopped fresh rhubarb
3 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (3 ounce) package strawberry flavored Jell-O®
1 (3 ounce) package raspberry flavored Jell-O® mix

Steps:

  • Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.

Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g

CHERRY, RHUBARB, RASPBERRY FREEZER JAM



Cherry, Rhubarb, Raspberry Freezer Jam image

I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had. This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over the top. When I first made this, I was so upset, because it did not set up and was ready to toss the whole thing out..But my taste buds got the better of me and I put all the containers in the freezer for another day and kept one in the refrigerator... The next day I got the container out...I was doing cartwheels in the kitchen..the jam set up and I made some toast for lunch and I was soo happy that this came out. I got the basic recipe from Cooks.com

Provided by deb baldwin @messinthekitchen

Categories     Jams & Jellies

Number Of Ingredients 6

7 1/2 cup(s) rhubarb, chopped
1 1/2 cup(s) water
7 1/2 cup(s) 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:

  • 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.
  • 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



Raspberry Rhubarb Freezer Jam image

The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.

Provided by tasb395

Categories     Raspberries

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

RHUBARB-RASPBERRY JAM



Rhubarb-Raspberry Jam image

Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.

Provided by Sarah Carey

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time 30m

Yield Makes 2 1/2 Cups

Number Of Ingredients 5

1 pound rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
6 ounces raspberries (1 1/2 cups)
12 ounces sugar (1 1/2 cups)
2 strips lemon zest (each about 3 inches by 1/2 inch), plus 1 tablespoon fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)

Steps:

  • Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
  • Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.

CHERRY-RASPBERRY JAM



Cherry-Raspberry Jam image

When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 4

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB CHERRY JAM



Rhubarb Cherry Jam image

Make and share this Rhubarb Cherry Jam recipe from Food.com.

Provided by Cindi M Bauer

Categories     Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box cherry gelatin
1 (21 ounce) can cherry pie filling

Steps:

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture in a large kettle.
  • Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
  • Add the can of pie filling, and stir thoroughly until mixed through.
  • Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Nutrition Facts : Calories 983.6, Fat 0.5, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 249.9, Fiber 4.2, Sugar 201.6, Protein 2.2

RASPBERRY RHUBARB FREEZER JAM RECIPE



Raspberry Rhubarb Freezer Jam Recipe image

Provided by á-69516

Number Of Ingredients 5

6 c sliced rhubarb
2 c raspberries
4 c sugar
2 pkg unflavored gelatin
1/2 c water

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.

SURE.JELL RASPBERRY-RHUBARB JAM



SURE.JELL Raspberry-Rhubarb Jam image

Have you heard? Raspberry-rhubarb jam showcases a match made in heaven. You'll be pleasantly surprised by our SURE.JELL Raspberry-Rhubarb Jam!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 4

5 cups prepared fruit (buy about 2 qt. fully ripe raspberries and 1 lb. fully ripe rhubarb)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush raspberries thoroughly, one layer at a time. Finely chop unpeeled rhubarb. Combine fruits; measure exactly 5 cups prepared fruit mixture into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

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