Very-Berry Rhubarb Jam
- 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
Barb Link 252 Days Ago
I have made this many times! We especially like it with raspberry pie filling instead of the blueberry. Have also tried it with strawberry pie filling. Works great with sugar free gelatin as well.
Debi King 382 Days Ago
I just made a batch of this delicious jam using fresh rhubarb from our garden! Can't wait to try it in the morning!
Debora McDaniel 1116 Days Ago
can you use fresh blueberries instead of can pie filling?
RuthB 1499 Days Ago
Interesting ... my recipe uses a can of crushed pineapple, no pie filling ... I also add some fresh or frozen raspberries ... mine seals and keeps up to 1 year on the shelf in my cool basement