Rhubarb Blackberry Jam

READY IN: 1hr
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups sliced rhubarb, cut into 1/2 inch pieces
  • 1
    (6 ounce) box raspberry gelatin
  • 1
    (21 ounce) can wilderness blackberry pie filling
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DIRECTIONS

  • In a large bowl, add rhubarb and sugar; stir to coat evenly.
  • Cover bowl, and place in the refrigerator overnight.
  • The next morning, place rhubarb mixture in a large kettle.
  • Cook over medium heat, stirring constantly; until mixture starts to boil.
  • Lower heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove from heat, add the gelatin; keep stirring for 1 minute.
  • Add the can of pie filling; stir until mixed through.
  • Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
  • Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
  • Cool to room temperature, before storing in the refrigerator or freezer.
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