RHUBARB BERRY JAM
A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 64
Number Of Ingredients 5
Steps:
- Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g
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mark egbu
[email protected]This is my new favorite jam! It's so easy to make and it tastes amazing. I've already made it twice and I'm sure I'll be making it again and again.
animal production
[email protected]I made this jam last night and it turned out so well! It's the perfect balance of sweet and tart. I can't wait to eat it on toast in the morning.
Amir Falq
[email protected]This jam is awesome!
Tharushi Ranasinghe
[email protected]I love this jam! It's so delicious and easy to make. I've made it several times now and it always turns out great.
Rozario Rhode
[email protected]This jam is amazing! I made it last week and it was a huge hit with my family and friends. The flavor is perfect - not too sweet, not too tart. And it's so easy to make! I'll definitely be making this again and again.