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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.
  • Total Time
    Prep: 10 min. Cook: 20 min. + chilling
  • Makes
    4-1/2 pints


  • 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


  • 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.
Nutrition Facts
2 tablespoons: 142 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 36g carbohydrate (34g sugars, 1g fiber), 1g protein.

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