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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Rhubarb, sugar, raspberry gelatin, and canned blueberry pie filling; make up this wonderful tasting jam. Ingredients:
6 cups sliced rhubarb, cut into 1/2 inch pieces |
4 cups granulated sugar |
1 (6 ounce) box raspberry gelatin |
1 (21 ounce) can blueberry pie filling |
Directions:
1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
2. Cover bowl, and place in the refrigerator overnight.
3. The next morning, place rhubarb mixture in a large kettle.
4. Cook over medium heat, stirring constantly; until mixture starts to boil.
5. Lower heat just a bit, and cook for 12 minutes (stirring constantly).
6. Remove from heat, add the gelatin, and keep stirring for 1 minute.
7. Add the can of pie filling, stir until mixed through.
8. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
9. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
10. Cool to room temperature, before storing in the refrigerator or freezer.
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