3-Ingredient Raspberry Rhubarb Freezer Jam
It’s rhubarb season and I am so excited! Every year, as the weather begins to warm, I am constantly checking my rhubarb patch, waiting for the day it is ready to be picked! And when it is, I am always faced with a huge dilemma. What should I make?
My recipe box is overflowing with options, including my Strawberry Rhubarb Custard Dessert which is definitely one of our favorites! And today I am going to share another that I am sure to make every year! This recipe is so simple and absolutely delicious! Check out my 3-Ingredient Raspberry Rhubarb Freezer Jam below!
Ingredients for 3-Ingredient Raspberry Rhubarb Freezer Jam:
- 5 cups rhubarb, chopped
- 3 cups sugar
- 2 – 3 oz boxes of raspberry jello
Directions for 3-Ingredient Raspberry Rhubarb Freezer Jam:
- In a large bowl, mix sugar with rhubarb.
- Add rhubarb to a large pot on the stove.
- Sprinkle with raspberry jello and mix well.
- Bring mixture to a boil for 10-12 minutes.
- Remove from heat and cool completely.
- Carefully spoon jam into jars.
This 3-Ingredient Raspberry Rhubarb Freezer Jam can be stored in the refrigerator for up to six weeks and frozen for one year. However, if your household is anything like ours, it will never last that long!
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3-Ingredient Raspberry Rhubarb Freezer Jam2018-05-31 13:46:56 This 3-Ingredient Raspberry Rhubarb Freezer Jam comes together quickly and disappears even quicker! The perfect combination of flavors in yummy on toast, ice cream, or with a spoon!Ingredients- 5 cups rhubarb, chopped
- 3 cups sugar
- 2 - 3 oz boxes of raspberry jello
Instructions- In a large bowl, mix sugar with rhubarb.
- Add rhubarb to a large pot on the stove.
- Sprinkle with raspberry jello and mix well.
- Bring mixture to a boil for 10-12 minutes.
- Remove from heat and cool completely.
- Carefully spoon jam into jars.
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Rhubarb and raspberries are two of my favourite fruit flavours. I am just wondering how sweet this jam is? It looks like there is a lot of sugar in this recipe and I like my rhubarb to be on the tangy-tart side, some people might even say sour. Have you ever made jam with less sugar?
It definitely is a sweeter jam, and I haven’t tried making it with less sugar. I wish I could give you guidance, but I am not sure how it will set up with less sugar used.