Very-Berry Rhubarb Jam

glass jar of very-berry rhubarb jam muffins
Photo: Andy Lyons
Prep Time:
30 mins
Stand Time:
8 hrs
Total Time:
8 hrs 30 mins
8 half-pints


  • 2 pound rhubarb, cut into 1-inch pieces (6 cups)

  • 5 cup sugar

  • ¾ cup water

  • 1 21 ounce can blueberry pie filling

  • 2 3 ounce packages raspberry-flavor gelatin


  1. 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.

  2. 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.

  3. 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 (per serving)

45 Calories
11g Carbs
Nutrition Facts
Calories 45
% Daily Value *
Sodium 6mg 0%
Total Carbohydrate 11g 4%
Total Sugars 11g
Vitamin C 0.6mg 3%
Calcium 10.1mg 1%
Potassium 21mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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