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 ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 6 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 11 g sugar ,
- 0 g pro.
halfnelson79079 183 Days Ago
My Grandma Olive made, fresh berry and rhubarb sheet pan preserves, with sugar and flavored Jello. I do not recall canned pie filling. Her preserves were always the best! I may have to try my hand at this! What muffins are shown?They look perfect!! Thanx for sharing!raf
Barb Link 708 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 838 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 1572 Days Ago
can you use fresh blueberries instead of can pie filling?
RuthB 1955 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