Rhubarb Blueberry Jam

Rhubarb Blueberry Jam Recipe

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Cindi Bauer


Rhubarb, sugar, raspberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam


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4 pints
Stove Top


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

How to Make Rhubarb Blueberry Jam


  • 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.

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