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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