Rhubarb Blueberry Jam is a triple fruit-flavor filled treat to top anything your hungry heart desires.
5 cups diced fresh or frozen rhubarb
1 cup water
5 cups sugar
1 21-ounce can blueberry pie filling
1 6-ounce package 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.
Recipe makes 9 half-pint jars.
Rhubarb is 95 percent water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. One cup diced Rhubarb contains only around 26 calories. Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium.
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