Very-Berry Rhubarb Jam
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Very-Berry Rhubarb Jam
Directions
- 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.
Reviews (5)
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!