Rhubarb Blackberry Jam

3
Cindi Bauer

By
@DomesticGoddess

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4 pints
Method:
Stove Top

Ingredients

6 cups
sliced rhubarb, cut into 1/2 inch pieces
4 cups
granulated sugar
1 (6 oz.)
box raspberry gelatin
1 (21 oz.)
can wilderness blackberry pie filling

How to Make Rhubarb Blackberry Jam

Step-by-Step

  • 1In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • 2Cover the bowl, and place it in the refrigerator overnight.
  • 3The next morning, place the rhubarb mixture in a large kettle.
  • 4Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • 5Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
  • 6Add the can of pie filling, and stir thoroughly until mixed through.
  • 7Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • 8Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • 9Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Printable Recipe Card

About Rhubarb Blackberry Jam