Blueberry Rhubarb Jam

This jam recipe won third prize in The 1983 Old Farmer's Almanac Recipe Contest.

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.

Cooking & Recipes

Credit: 

Mrs. Harold Niemath, Grand Island, Nebraska

Reader Comments

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Why does this jam need to be

Why does this jam need to be stored in the refrigerator or freezer?

This is not your typical jam

This is not your typical jam since it uses blueberry filling and Jell-o. It does not require a hot water bath for processing so should be stored in the refrigerator. 

I wonder if you could use

I wonder if you could use strawberry jello instead? Or maybe blueberry jello?