rhubarb raspberry jam
(2 ratings)
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Got this out of our rural electric newletter, and it is so good!!! I put it in freezer containers, and keep one in the frigerator to use!!
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(2 ratings)
yield
20 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For rhubarb raspberry jam
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5 cfinely chopped rhubarb
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1 cwater
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4 csugar
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1 can21 oz. blueberry pie filling
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2 pkg3 oz raspberry jello
How To Make rhubarb raspberry jam
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1Cook rhubarb in water until tender. Add sugar, boil a few minutes, stirring constantly.
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2Stir in pie filling. Cook a few minutes and remove from heat. Add jello and stir until dissolved.
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3Pour into 5 pint size freezer containers, refrigerate one, and freeze the rest to use later, or share with friends..Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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