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Blueberry-Rhubarb Refrigerator Jam Recipe

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 YIELD: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

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.

Nutritional Facts

2 tablespoon: 142 calories, trace fat (trace saturated fat), 0mg cholesterol, 11mg sodium, 36g carbohydrate (34g sugars, 1g fiber), 1g protein

Reviews for Blueberry-Rhubarb Refrigerator Jam

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MY REVIEW
Cherie Hill
Reviewed Jun. 15, 2015

"Absolutely love this jam! The blueberry flavor really comes through!"

MY REVIEW
summersquirrel
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
angelnoel1997
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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