Rhuberry Jam

Lennie's Note:

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

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Yield: 8 half pi ...

• 5 cups diced rhubarb
• 1 cup water
• 5 cups white sugar
• 1 (21 ounce) can blueberry pie filling
• 1 (6 ounce) package raspberry Jell-O gelatin

Directions:

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.

Reviews

[MizEmerilLagasse]

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.