Return to Content

Blueberry Rhubarb Jam

by
Blueberry Rhubarb Jam
0 votes, 0.00 avg. rating (0% score)
Print Friendly

1983 Third Prize


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 5 cups rhubarb, cut fine
  • 1 cup water
  • 5 cups sugar
  • 1 can blueberry pie filling
  • 2 three-ounce packages raspberry Jello

Instructions:

Cut up rhubarb and cook in 1 cup water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Updated Thursday, July 15th, 2004

Special Winter Sale

Subscribe for 1 year and send your friend a Gift Subscription at no extra cost! That's 2 subscriptions for the price of 1. 

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111