Rhubarb Berry Jam

Submitted by Cindi Bauer

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

 

• Ready In: 1hr
• Ingredients: 5
• Yields: 10 half pints

ingredients

• 8 cups sliced rhubarb, cut into 1/2 inch pieces
• 3 cups granulated sugar
• 1 (3 ounce) box raspberry gelatin
• 1 (3 ounce) box strawberry gelatin
• 1 (21 ounce) can blueberry pie filling

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.

Reviews

[robbinliliane]

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!