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Raspberry Rhubarb Freezer Jam


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



Step 1

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.

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