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Blueberry-Rhubarb Refrigerator Jam

 Blueberry-Rhubarb Refrigerator Jam
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.
36 ServingsPrep: 10 min. Cook: 20 min. + chilling

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

  • 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: 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.