Very-Berry Rhubarb Jam

Very-Berry Rhubarb Jam + enlarge image
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6 users rated this recipe an average rating of 4.0
Serving Size:
1 tablespoon
Yields:
8 half-pints
Prep:
30 mins
Stand:
8 hrs
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Very-Berry Rhubarb Jam

Ingredients
2
pounds rhubarb, cut into 1-inch pieces (6 cups)
5
cups sugar
3/4
cup water
1
21 ounce can blueberry pie filling
2
3 ounce packages raspberry-flavor gelatin

Directions

  1. In a 4- to 6-quart heavy pot, combine rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.
  2. Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.
  3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Nutrition Facts

(Very-Berry Rhubarb Jam)
    Per serving:
  • 45 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 6 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 11 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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