SURE.JELL Raspberry-Rhubarb Jam - Kraft Recipes Top
Comida Kraft
Recipe Box

SURE.JELL Raspberry-Rhubarb Jam

Prep Time
Total Time

about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Have you heard? Raspberry-rhubarb jam showcases a match made in heaven. You'll be pleasantly surprised by our SURE.JELL Raspberry-Rhubarb Jam!

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush raspberries thoroughly, one layer at a time. Finely chop unpeeled rhubarb. Combine fruits; measure exactly 5 cups prepared fruit mixture into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Special Equipment Needed

How to Measure Precisely

To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.


  • about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Nutritional Information

Serving Size about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Calories 40
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 10g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Just the recipe I needed I was delighted to find a Sure-Jell recipe for this combination. I did quick separate food-processor pulses of both the fresh raspberries (picked yesterday) and the frozen rhubarb (frozen in June) to get the mix uniform and added some fresh lemon juice just because I like it in jam. The yield was exactly 8 8-ounce jars, and even the bowl of skimmings (great on toast) jelled before I started the jam in the water bath. If you ever get jam that doesn't set, label it as "topping" or "sauce" instead of "jam" and use it over ice cream or cottage cheese, or mixed in yogurt. A little goes a long way and tastes wonderful!
Date published: 2016-08-10
Rated 1 out of 5 by from Didn't set up So excited to make this jam. Followed recipe exactly. It tasted yummy but didn't set up. It came out a little too runny. I noticed in the sure jell inside recipe sheet that both raspberry jam and rhubarb jam called for the addition off lemon juice. This concerned me and they were right. I will modify this recipe or use another that uses lemon juice. Disappointed that I used my raspberries and rhubarb for this recipe.
Date published: 2016-06-25
Rated 5 out of 5 by from This was DELICIOUS! This was DELICIOUS! My new favorite jelly! (The combo also makes a great pie!) I lightly cooked my crushed raspberries and rhubarb to soften them, and ran them through a food mill to remove most seeds and rhubarb strings before measuring the 5 cups too. Otherwise followed recipe exactly. It made 8, 8 oz jars.
Date published: 2008-08-08
Rated 5 out of 5 by from Great color and easy! It set up perfect, easy recipe and will use again this next Raspberry harvest. I’m going to cut back about one cup of sugar, was a bit sweet for me.
Date published: 2018-06-24
Rated 4 out of 5 by from At first I was a little hesitate to try the two flavours together, but it turned out really nice. At first I was a little hesitate to try the two flavours together, but it turned out really nice. I ended up with 5 1/2 - 2 cup jars.
Date published: 2006-07-15
  • y_2018, m_10, d_22, h_3
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_5
  • loc_en_US, sid_60894, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm