Rhubarb Raspberry Jam

Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.

In a large bowl , add the rhubarb and sugar.

Stir to coat evenly.

Cover the bowl , and place it in the refrigerator overnight.

The next morning , place the rhubarb mixture in a large kettle.

Cook over medium heat.

Stirring constantly , until the mixture starts to boil , then lower the heat just a bit , and cook for 12 minutes.

Remove the kettle from the heat , and add the gelatin powder , and keep stirring for 1 minute.

Add the can of pie filling , and stir thoroughly until mixed through.

Return the kettle to the stove.

Start to cook over medium heat.

Stirring constantly , until the mixture comes to a boil.

Remove the kettle from the heat , and carefully ladle the jam into the sterilized glass jars.

Cover the jars with the lids , then cool the jam to room temperature , before storing the jam in the refrigerator or freezer.

rhubarb, granulated sugar, raspberry gelatin powder, raspberry pie filling