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Blueberry Rhubarb Jam

Pickles and Preserves Recipes

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1983 Third Prize

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

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.

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