RHUBARB BLUEBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle.
- Cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute.
- Add the can of pie filling, and stir thoroughly until mixed through.
- Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Nutrition Facts : Calories 1222.5, Fat 0.7, SaturatedFat 0.1, Sodium 109.5, Carbohydrate 274.3, Fiber 7.2, Sugar 257.8, Protein 38.2
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