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Blueberry-Rhubarb Refrigerator Jam
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5 cups chopped fresh or frozen rhubarb, thawed
1/2 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
2 cups fresh or frozen blueberries
3 tablespoons lemon juice
2 packages (3 ounces each) raspberry gelatin
In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or
until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in
pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and
stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool
slightly. Pour into refrigerator containers. Cool to room temperature. Cover and
refrigerate.
Yield: 4-1/2 pints.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |