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Rhubarb Blueberry Jam Recipe

Read Reviews (4)
4.75 4
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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
TOTAL TIME: Prep: 15 min. Process: 10 min.
MAKES:64 servings
TOTAL TIME: Prep: 15 min. Process: 10 min.
MAKES: 64 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Rhubarb Blueberry Jam in Country Woman July/August 1994, p35

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.

Reviews for Rhubarb Blueberry Jam(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 28, 2013

I cut the sugar to 3 cups and used sugar-free gelatin. Otherwise it was too sweet.

MY REVIEW
Reviewed Jul. 29, 2012

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!

MY REVIEW
Reviewed Jul. 29, 2012

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!

MY REVIEW
Reviewed Jun. 27, 2010

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

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