RHUBARB BERRY JAM
Rhubarb, sugar, raspberry gelatin, as well as strawberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 10 half pints
Number Of Ingredients 5
Steps:
- In a large bowl, add rhubarb and sugar; stir to coat evenly.
- Cover bowl, and place in the refrigerator overnight.
- The next morning, place rhubarb mixture in a large kettle.
- Cook over medium heat, stirring constantly; until mixture starts to boil.
- Lower heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove from heat, add the gelatin; keep stirring for 1 minute.
- Add the can of pie filling; stir until mixed through.
- Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
- Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
- Cool to room temperature, before storing in the refrigerator or freezer.
Nutrition Facts : Calories 421, Fat 0.3, SaturatedFat 0.1, Sodium 67.1, Carbohydrate 98.5, Fiber 3.3, Sugar 90.8, Protein 9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #5-ingredients-or-less #jams-and-preserves #condiments-etc #fruit #american #easy #low-fat #spring #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #midwestern #low-in-something
You'll also love