Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
stand:
8 hrs
total:
8 hrs 30 mins
Yield:
8 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

45 calories; carbohydrates 11g; sugars 11g; vitamin c 0.6mg; sodium 6mg; potassium 21mg; calcium 10.1mg.
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