Rhuberry Jam
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
8 half pint jars
ingredients
- 1182.95 ml diced rhubarb
- 236.59 ml water
- 1182.95 ml white sugar
- 595.33 g can blueberry pie filling
- 170.09 g package raspberry Jell-O gelatin
directions
- In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
- Add sugar and bring to a boil; boil for 2 minutes.
- Stir in pie filling.
- Remove from the heat and let cool for 10 minutes.
- Add jello and mix well.
- Place in sterilized mason jars, leaving a 1/4 inch headspace.
- Process in a boiling water bath for 15 minutes.
- Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!