RHUBARB BLUEBERRY JAM

Rhubarb Blueberry Jam image

Provided by Cindi M Bauer

Categories Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box raspberry gelatin
1 (21 ounce) can blueberry pie filling

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