Rhubarb Blueberry Jam

I was gifted quite a bit of rhubarb recently, enough to make a few desserts and a double batch of this delicious jam. My son, Nick, just loves it, and he’s the pickiest eater we have.

Since it’s a freezer jam, there’s no pectin or hot water bath. Just follow the directions for cooking, pour into the jars, put on a lid, let cool, and pop into the freezer. We love it on toasted English muffins.

I don’t have my original recipe, but a quick internet search gave me several versions. This one is the closest to what I remember mine being. The only change I made is to use strawberry jello – I don’t care for raspberries.

RHUBARB BLUEBERRY JAM
Printed from COOKS.COM
--------------------------------------------------------------------------------
5 c. rhubarb, cut fine
1 c. water
5 c. sugar
1 c. blueberry pie filling
2 (3 oz.) pkgs. raspberry gelatin (I used strawberry)
Cook rhubarb in water until tender; add sugar and cook five more minutes.
Add pie filling and cook eight minutes, stirring constantly. Remove from
heat and stir gelatin in until completely dissolved. Pour into jars and
seal. Store in refrigerator or freezer.

**I used about med-high heat. The jars will cool on the counter for a few hours, then go into the frig, then the freezer. BE CAREFUL when you freeze glass. Freezing makes glass brittle and it should be handled with care.

Enjoy!