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Blueberry-Rhubarb Refrigerator Jam Recipe

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I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.
TOTAL TIME: Prep: 10 min. Cook: 20 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Cook: 20 min. + chilling
MAKES: 36 servings

Ingredients

  • 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

Nutritional Facts

1 serving (2 tablespoons) equals 142 calories, trace fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 36 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. 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.
Originally published as Blueberry-Rhubarb Refrigerator Jam in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p162

Nutritional Facts

1 serving (2 tablespoons) equals 142 calories, trace fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 36 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Blueberry-Rhubarb Refrigerator Jam(2)

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MY REVIEW
Reviewed Jun. 12, 2011

Instead of using the blueberries, I used 2 cups of strawberries (mashed) and strawberry sugar free jello vs. the raspberry gelatin.

MY REVIEW
Reviewed Sep. 21, 2008

Re:Blueberry-Rhubarb Refridgerator Jam

Every year I take my 5 children blueberry picking. With the aboundance of blueberries we pick, I came across this recipie. I had never made jam before and wanted to try something differant with my children. They absolutely love this jam. They eat it on toast and especially on pancakes all rolled up. I brought this to work as a breakfast treat and everybody loved it. I've mad several batches and have given them away as gifts. The jame freezes very well. This is another recipe that I will be passing on to my children.

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