Charity's Kitchen

Featured Recipe

I happened upon this recipe quite by accident and it has proved to be one of my favorites. For some reason this year,

I’ve felt like I was on a scavenger hunt trying to find rhubarb. Fortunately, I was successful.

Ingredients:

6 cups sliced fresh rhubarb

4 cups sugar

1 pkg (6 oz.) raspberry gelatin

21 oz. raspberry pie filling

Directions:

In a large saucepan, combine rhubarb and sugar. Cover and refrigerate overnight.
Place the saucepan over medium heat and bring to a boil. Reduce heat and simmer, uncovered for 30-35 minutes, or until rhubarb is tender.
While rhubarb is cooking, prepare six 1 cup containers for the finished jam.
Stir in the gelatin and pie filling into the rhubarb mixture. Bring to a boil. Remove from heat and allow to cool.
Fill the containers to within 1/2 inch of the top. Wipe off top edges of containers and cover with lids. Refrigerate up to 3 weeks or freeze for up to 1 year.

Link to original recipe can be found on Taste of Home website.