Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0
Source: Midwest Living

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Recipe Summary test

prep:
30 mins
stand:
8 hrs
total:
8 hrs 30 mins
Yield:
8 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or kettle, combine rhubarb, sugar, and water. Bring to boiling. Boil rhubarb, uncovered, for 3 minutes, stirring constantly.

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  • Stir in blueberry pie filling. Return the mixture to boiling; boil for 6 minutes, stirring constantly.

  • Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.

  • Ladle into half-pint jars or freezer containers, leaving 1/2-inch headspace. Seal and label. Let stand at room temperature about 8 hours or until jam is set. Makes 8 half-pints.

Tips

Prepare the jam as directed. Store in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

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