Blueberry Rhubarb (Bluebarb) Jam |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mom got this recipe from a friend of hers & we both make it all of the time. It is so easy to make & it may sound like a wierd combo, but it is very tasty. I've made it with splenda & sugar free jello, which is very good however, it makes a smaller batch. If doubling this recipe, only use 7 cups of sugar. *I just put the cooking time on this one because time will vary if you are using fresh or frozen already diced rhubarb. Ingredients:
5 cups rhubarb, diced |
1 cup water |
5 cups sugar |
1 (21 ounce) can blueberry pie filling |
2 (3 ounce) red jell-o (any flavor) |
Directions:
1. Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.
2. Add sugar, stir and bring to a boil again.
3. Add pie filling, stir, boil 10 minutes.
4. Turn off the heat.
5. Stir in jello.
6. Put in hot jars & seal.
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