Total Time
Prep 15 mins
Cook 45 mins

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.

Ingredients Nutrition

  • 6 cups sliced rhubarb, cut into 1/2 inch pieces
  • 4 cups granulated sugar
  • 1 (6 ounce) boxraspberry gelatin
  • 1 (21 ounce) canwilderness blackberry pie filling


  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 with the last of the season's rhubarb (along with the rhubarb berry jam). This is delicious! Easy to make and the pie filling addition is wonderful. Thanks!

robbinliliane July 25, 2007