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Ingredients

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Directions

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  • In 6-quart kettle or Dutch oven, simmer rhubarb in water for 5 minutes or until rhubarb is tender. Stir in sugar. Bring to boiling; boil 7 minutes. Stir in pie filling until well blended. Add gelatin; stir over medium heat until gelatin dissolves.

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Instructions Checklist
  • Immediately, ladle jam into hot, clean half-pint jars, leaving 1/4-inch headspace.* Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start timing when water boils). Cool.

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Instructions Checklist
Instructions Checklist
  • Before serving, place in refrigerator for 2 hours to set. Refrigerate opened jars. Makes 7 half-pints.

Rhubarb-Strawberry Jam:

Prepare Rhubarb-Apricot Jam as above, except use strawberry pie filling and strawberry gelatin.

Rhubarb-Raspberry Jam:

Prepare Rhubarb-Apricot Jam as above, except use raspberry pie filling and raspberry gelatin.

Rhubarb-Cherry Jam:

Prepare Rhubarb-Apricot Jam as above, except use cherry pie filling and cherry gelatin.

*

For freezer jam, let hot mixture cool. Spoon into freezer containers. Freeze for up to 1 year.

Tips

Nutrition facts are given for 1 tablespoon of jam.

Nutrition Facts

49 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 7 mg sodium. 18 mg potassium; 12 g carbohydrates; 0 g fiber; 12 g sugar; 0 g protein; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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