Return to Content

Blueberry Rhubarb Jam

Blueberry Rhubarb Jam
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image
1983 Third Prize

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2