Rhubarb Blueberry Jam
Ingredients:
5 cups diced fresh or frozen rhubarb
1 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (6 ounces) raspberry gelatin
In a large kettle, combine rhubarb and water. Cook over medium-high heat for four minutes or until the rhubarb is tender.
Add sugar and bring to a boil for two minutes. Stir in pie filling. Remove from the heat; cool for ten minutes.
Add gelatin and mix well. Pour hot jam into hot jars, leaving a 1/4 inch headspace on top. Adjust caps.
Process for 15 minutes in a boiling water bath.
Yield: about 8 half-pints.
See also:
Rhubarb Slush
Rhubarb Cherry Jelly
Rhubarb Pancake Syrup
Red, White and Blueberry Freeze
Peach and Blueberry Pancake Sauce
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