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About the Recipe
Ingredients
8 cups chopped fresh rhubarb
3 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (3 ounce) package strawberry flavored gelatin (such as Jell-O)
1 (3 ounce) package raspberry flavored gelatin (such as Jell-O)
Preparation
Step 1
Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
Step 2
Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.
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