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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
This recipe is:
Quick
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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Reviewed on Jul. 29, 2012 by Ballinrobe
I have made a similar recipe for yrs and I freeze the jars, tighten the lids after they have frozen solid. I use 8 cups rhubarb, and 2 pkg of jello and now reduce the sugar and/or use some Truvia. YUM!! You can change out the flavors of jello to have a bit of a different taste and or change the pie filling to cherry or....use your imagination!
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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