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Recipe: Blueberry Rhubarb Jam made with pie filling

Preserving - Jams, Jellies
Hi,

Hope one of the following is what you are looking for.

Blueberry Rhubarb Jam

8 c. rhubarb, cut fine
7 c. sugar
1 (6 oz.) pkg. raspberry jello
1 can blueberry pie filling

Stir together rhubarb and sugar. Let stand 2 to 3
hours, then cook for 15 to 20 minutes. While rhubarb is hot, add jello and stir. Add pie filling. Put in jars and freeze.

Blueberry Rhubarb Jam

5 c. rhubarb, cut fine
1 c. water
5 c. sugar
1 can blueberry pie filling
2 pkg. (3 oz. size) raspberry gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes longer. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely
dissolved. Pour into jars and seal. Store in refrigerator or freezer.
MsgID: 204304
Shared by: Kim, WA
In reply to: ISO: Blueberry ruhbarb jam
Board: Canning and Preserving at Recipelink.com
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