Rhubarb Blueberry Freezer Jam Recipe
Ingredients
5 cups finely chopped rhubarb
5 cups sugar
1 (21 ounce) can blueberry pie filling
2 (3-ounce) packages raspberry gelatin
Directions
Combine the rhubarb and 1 cup water in a saucepan over medium heat.
Simmer for 10 minutes or until rhubarb is tender.
Add the sugar and cook a few minutes longer, stirring constantly.
Add the pie filling and cook 6 to 8 minutes longer, stirring frequently.
Remove from heat.
Add the dry gelatin mix and stir until completely dissolved.
Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with 2 piece lids.
Process in a boiling water bath for 10 minutes.
Simmer for 10 minutes or until rhubarb is tender.
Add the sugar and cook a few minutes longer, stirring constantly.
Add the pie filling and cook 6 to 8 minutes longer, stirring frequently.
Remove from heat.
Add the dry gelatin mix and stir until completely dissolved.
Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with 2 piece lids.
Process in a boiling water bath for 10 minutes.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
