Rhubarb and Blueberry Jam

rhubarb and blueberry jam

I love making this rhubarb and blueberry topping and freezing it to use whenever I’m craving something sweet and fruity. Serve with waffles, pancakes, french toast, or on buttered toast.

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Chop rhubarb into small pieces. This takes a little bit of time, so be patient. It’s well worth it!

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In a large saucepan, bring sugar and rhubarb to a boil. Continue to boil for 10 minutes, stirring occasionally.

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Remove from heat, add pie filling and mix well. Bring to a boil.

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Remove from heat and stir in gelatin until well mixed.

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Let cool slightly and store in jars or freezer containers. Refrigerate or freeze until ready to use.

Rhubarb and Blueberry Jam
I love making this rhubarb/blueberry topping and freezing it to use whenever I'm craving something sweet and fruity. Serve with waffles, pancakes, or french toast.
Servings
7 cups
Servings
7 cups
Rhubarb and Blueberry Jam
I love making this rhubarb/blueberry topping and freezing it to use whenever I'm craving something sweet and fruity. Serve with waffles, pancakes, or french toast.
Servings
7 cups
Servings
7 cups
Ingredients
  • 6 cups rhubarb chopped
  • 4 cups sugar
  • 1, 21 ounce can blueberry pie filling
  • 1, 3 ounce package raspberry jello
Instructions
  1. Chop rhubarb into small pieces.
  2. In a large saucepan, bring sugar and rhubarb to a boil. Continue to boil for 10 minutes, stirring occasionally.
  3. Remove from heat, add pie filling and mix well. Bring to a boil.
  4. Remove from heat and stir in gelatin until well mixed.
  5. Let cool slightly and store in jars or freezer containers. Refrigerate or freeze until ready to use.

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