Rhubarb/Blueberry Jam

Pam Rush
Salina, Kansas

Rhubarb/Blueberry Jam

5 cups sliced rhubarb
1 cup water
3 cups sugar
1 (21 oz) can blueberry pie filling
2 ( 3 oz) pkgs raspberry Jello

Place rhubarb and water into a saucepan.  Cook until tender.  Stir in sugar. Bring to a boil.  Cook for 7 minutes on a FULL BOIL.  Stir in pie filling and bring back to a boil.  Add Jello and stir very well to dissolve.  Put in STERILE JARS.  Let set at room temperature until cold then store in refrigerator.

*Recipe Notes:  Try strawberry pie filling with strawberry Jello.  I usually use the red raspberry Jello, but you could use the black or now there is a Berry Blue Jello.

Not fond of the Peach pie filling and peach Jello. :-)

This jam is featured in Pam’s Overnight Danish Coffee Cake recipe which is delicious!

We LOVE to hear from you!  Please take a second to leave a comment in the box below.  Thank you!

ADRIANS Boutique
118 N. Main
Buhler, KS 67522


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