Deb's Cookbook
Back

Pickles & Preserves

Rhubarb Jam

Rhubarb cooked down with sugar and blueberry pie filling, set with raspberry Jello and sealed in jars.

Not this recipe — add a photo of yours.Photo: Olia Gozha olia (CC0, via Wikimedia Commons)

Cook
8 min
Source
Glenda Stock

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 5 cups rhubarb, cut up
  • 1 cup water
  • 5 cups sugar
  • 1 can blueberry pie filling
  • 2 small packages raspberry Jello

Directions

  1. Boil rhubarb and water until tender.
  2. Add sugar and cook until dissolved.
  3. Add blueberry pie filling and cook 8 minutes.
  4. Add the 2 packages of Jello and stir until dissolved.
  5. Put in jars and seal.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.