Prep 0 mins
Cook 30 mins
My mom got this recipe from a friend of hers & we both make it all of the time. It is so easy to make & it may sound like a wierd combo, but it is very tasty. I've made it with splenda & sugar free jello, which is very good however, it makes a smaller batch. If doubling this recipe, only use 7 cups of sugar. *I just put the cooking time on this one because time will vary if you are using fresh or frozen already diced rhubarb.
- 1182.95 ml rhubarb, diced
- 236.59 ml water
- 1182.95 ml sugar
- 595.33 g can blueberry pie filling
- 2 (170.09 g) red Jell-O (any flavor)
- Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.
- Add sugar, stir and bring to a boil again.
- Add pie filling, stir, boil 10 minutes.
- Turn off the heat.
- Stir in jello.
- Put in hot jars & seal.
I have been making this for years... I love this jam nothing better on a cold winter's morning to spread this on homemade biscuits. I was going to post the same exact recipe I got from my grand more than a decade ago.. and I saw you had the exact. So, I am rating yours instead.. lol I have used two gelatin, plain, packets with a packet of no sugared kool aid in a pinch... works out just fine. Try using cranberry or even pomegrante excellent taste and sooooo easy! Thanks for posting a recipe I grew up with so others might share will upload a picture later.. am actually making it now... Thanks Legna!
Made two batches and this is awesome stuff. It is pretty sweet. Extremely easy to make. I got 10 half pint jars. I have a recipe almost identical to this except it uses cherry pie filling. For this one, I did add some fresh blueberries, about a pint and a half. Going to use for teacher gifts this Christmas. THANKS! :] This is a keeper.