Razzy Rhubarb Jam

TAMMY WADE

By
@Tammywade

I just love the flavor of this jam, mixing raspberry, blueberry and rhubarb together! It's easy to make, and keep in the refrigerator or freezer too!!


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Rating:

Serves:

a lot

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

5 c
rhubarb finely chopped
1 c
water
4 c
sugar
1 can(s)
21 oz. blueberry pie filling
2 pkg
3oz. each raspberry jello mix

Directions Step-By-Step

1
Cook rhubarb in water until tender.
2
Add sugar, boil a few minutes, stirring constantly.
3
Stir in pie filling. Cook a few minutes longer.
4
Remove from heat. Add jello mix and stir until dissolved.
5
Pour into jars. Refrigerate or freeze. (If freezing use plastic freezer containers) Makes 5 pints. Enjoy!

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Dairy Free, Soy Free
Other Tag: Quick & Easy