Total Time
1hr
Prep 15 mins
Cook 45 mins

Rhubarb, sugar, raspberry gelatin, as well as strawberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam.

Ingredients Nutrition

Directions

  1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
  2. Cover bowl, and place in the refrigerator overnight.
  3. The next morning, place rhubarb mixture in a large kettle.
  4. Cook over medium heat, stirring constantly; until mixture starts to boil.
  5. Lower heat just a bit, and cook for 12 minutes (stirring constantly).
  6. Remove from heat, add the gelatin; keep stirring for 1 minute.
  7. Add the can of pie filling; stir until mixed through.
  8. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
  9. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
  10. Cool to room temperature, before storing in the refrigerator or freezer.
Most Helpful

I made this jam with the last of the season's rhubarb (along with the rhubarb blackberry jam). Outstanding! easy to make and I love being able to add pie filling for that little something extra! Thanks!

robbinliliane July 25, 2007