Ingredients
6 cups sliced fresh or frozen rhubarb4 cups sugar1 package (6 ounces) raspberry gelatin1 can (21 ounces) raspberry pie filling
Preparation
In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight.
Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly.
Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
