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Rhubarb Blueberry Jam

 Rhubarb Blueberry Jam
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
64 ServingsPrep: 15 min. Process: 10 min.


  • 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


  • 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.
  • 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.
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.