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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 64 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
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