Blueberry-Rhubarb Jam


  • 5 cups rhubarb, cut fine
  • 1 cup water
  • 1 can blueberry pie filling
  • 2 pkg. raspberry gelatin (3oz. size)



Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

By Robin from Washington, IA


November 4, 20090 found this helpful

Could you please let me know how many cups of sugar. The sugar was omitted in the list of ingredients. Thank You

<b>Editor's Note:</b> We're working on that, Larry. Thanks for noticing.

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