Very-Berry Rhubarb Jam
pounds rhubarb, cut into 1-inch pieces (6 cups)
21 ounce can blueberry pie filling
3 ounce packages raspberry-flavor gelatin
- 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.
- 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.
- 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