Total Time
Prep 10 mins
Cook 35 mins

I think this would be excellent on freshly baked biscuits. Taken from "Rhubarb: more than just pies".


  1. In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
  2. Add sugar and bring to a boil; boil for 2 minutes.
  3. Stir in pie filling.
  4. Remove from the heat and let cool for 10 minutes.
  5. Add jello and mix well.
  6. Place in sterilized mason jars, leaving a 1/4 inch headspace.
  7. Process in a boiling water bath for 15 minutes.
  8. Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.
Most Helpful

I made this to be an easy jam for my friends pastry and jar baskets that I make each year for them, and I would have to saw that I think they were (and I know I was) alittle disappointed with this recipe. I don't know what it was, maybe the texture, but I expected alittle more. Sorry.

MizEmerilLagasse June 06, 2004