This simple jam bursts with the flavors of tart rhubarb and sweet, sun-ripened raspberries. You might think Jell-O is an odd ingredient, but it helps to softly set the jam so that it's thick and spreadable without being runny or goopy.
Adapted from the New Better Homes and Gardens Cookbook.
- 6 cups fresh rhubarb, stalks cut lengthwise in half and then crosswise into 1/4- to 1/2-inch dice
- 4 cups granulated sugar
- Freshly grated zest and juice from one medium lemon
- 2 cups raspberries
- One (3-ounce) package raspberry-flavored Jell-O
Combine rhubarb and sugar in large, heavy saucepan or stockpot. Let stand until sugar is moistened, about 10 to 15 minutes. Bring to boil over medium heat, stirring frequently. Cook until rhubarb is tender and mixture is soupy, about 8 minutes.
Stir in lemon zest, lemon juice, and raspberries. Return mixture to full boil. Cook until mixture has thickened, stirring frequently and mashing raspberries with wooden spoon, about 6 minutes.
Remove saucepan from heat and stir in raspberry Jell-O. Ladle jam into 8-ounce mason jars (or freezer-safe jars if freezing), leaving 1/2-inch headspace. Allow jars to cool to room temperature. Store jam for two or three months in refrigerator or up to one year in freezer.