Saturday, June 7, 2014

Blueberry Rhubarb Jam

I love it when people give me rhubarb!

Our patch is very small and needs to be moved to a sunny spot, which we never seem to get around too. It doesn't produce very much. So I rely on friends and neighbors for a supply.

With this last batch I decided to try Blueberry Rhubarb Jam. The reviews at allrecipes were all good, and it sure sounded easy enough. It's a freezer jam, and those recipes usually are. My Mom used to do a lot of canning, she made some awesome rhubarb jam, but it is much more time consuming. This recipe took me about 20-30 minutes, and that includes cutting the rhubarb.

The results were awesome! The combination is perfect, the rhubarb is not too tart, and does not fight with the blueberry flavor. It's not too sweet, and not too tart either..just right!

I will definitely make this again next summer!

 Blueberry Rhubarb Jam

8 c. rhubarb, chopped
3 c. sugar
1 can blueberry pie filling
1 (3 oz. ) raspberry jello
1 (3 oz.) strawberry jello

Combine the rhubarb, sugar, and pie filling. Bring to a rolling boil and boil 10 minutes,stir constantly.  Remove from heat and add jello, stirring until dissolved. Pour into containers, cool, and freeze any you don't want to use right away.

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Cranberry Morning said...

Good grief, Laurie, this looks amazing! I bet you have a lot of blueberries where you live? I've tried raising them and they're just not getting anywhere! But in the even-farther-north part of the state they grow wild at the edge of pine woods. Anyway, you and I are having the same issue with our rhubarb. Ours needs to be moved to a sunnier location too. It's pretty spindly this year.

Penny Hanuszak said...

This sounds easy and yummy. Going to give me sister the "preserver" your link so she can make me some!
Thanks so much.

Michele said...

Thanks for the sweet comment on my new blog! The jam looks yummy. Making jam is definitely on my learn-how-to-do list. Will have to try this one first. :-)