Tis the season to stock my freezer with jam! Another delicious recipe.
Inspired by my last years Strawberry Rhubarb Jam
Raspberry Rhubarb Jam
2 cups raspberries
2 cups rhubarb
1 cup sugar
1 small box raspberry jello (1.4oz)
1 tsp vanilla
In a large saucepan or stockpot, stir together the fresh rhubarb, raspberries and sugar cook over medium heat until soft. Bring to a boil, stirring constantly for 12 minutes on low heat and stir in dry gelatin mix and vanilla. Transfer to sterile jars and process for 20 minutes. Try not to overcook or you will have stiff jam. You could throw it in the freezer, which is what I did.