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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Very Berry Rhubarb Jam Recipe

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This recipe for Very Berry Rhubarb Jam is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups rhubarb, cut into 1/2-inch pieces
5 cups sugar
3/4 cup water
1 21-ounce can blueberry pie filling
2 3-ounce packages raspberry gelatin
Directions:
Directions:
1. Combine rhubarb, sugar, water; bring rapidly to boil and boil for 3 minutes, stirring often. Stir in pie filling; boil for 6 minutes, stirring often. Stir in gelatin; boil for 3 minutes, stirring often.

2. Ladle into jars; let stand, uncovered, for several hours, until completely cooled. Put lids and bands on, but don't tighten and put in fridge for 24-48 hours, or until set.
Store 3 weeks in fridge or 1 year in freezer.
Number Of Servings:
Number Of Servings:
Makes about 9 jelly jars
Personal Notes:
Personal Notes:
**Fill jars only UP TO jar rim, to allow air space for freezing.
**Do not store filled jars on shelf--must be refrigerated or frozen, as they aren't vacuum-sealed.

 

 

 

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