Rhubarb Blueberry Jam Recipe

Rhubarb Blueberry Jam Recipe Rating 5

Rhubarb is a tart flavored fruit which goes well with the sweet blueberries. The jam goes well on toast or English muffins.—Dorothea Cleveland, Loveland, Colorado

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Rhubarb Blueberry Jam Recipe
  • Prep: 15 min. Process: 10 min.
  • Yield: 64 Servings
15 10 25

Ingredients

  • 5 cups diced fresh or frozen rhubarb
  • 1 cup water
  • 5 cups sugar
  • 1 can (21 ounces) blueberry pie filling
  • 1 package (6 ounces) raspberry gelatin

Directions

  • In a Dutch oven, combine rhubarb and water. Cook over medium-high heat for 4 minutes or until rhubarb is tender. Add sugar and bring to a boil. Boil for 2 minutes. Stir in pie filling.
  • Remove from the heat; cool for 10 minutes. Add gelatin and mix well. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 8 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 each) equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 21 g carbohydrate, trace fiber, trace protein.

Originally published as Rhubarb Blueberry Jam in Country Woman July/August 1994, p35

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Reviews for Rhubarb Blueberry Jam (1)

Rhubarb Blueberry Jam

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Reviewed on Jun. 27, 2010 by Fox83401

It is a big hit with are family and friends, they like it on pancakes.

 
 
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