“A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.” - by Karen
Ingredients
Adjust Servings
Original recipe yields 4 pints
Directions
- 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
Amount Per Serving (64 total)
- Calories
- 66 cal
- 3%
- Fat
- 0 g
- < 1%
- Carbs
- 16.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (50)
Rate This Recipe
"Used a mixture of rhubarb, blackberries, raspberries, strawberries, blueberries and cherries instead of the all rhubarb (didn’t have enough of any of the fruits so used a combination), and used cherry..." See more pie filling instead of blueberry. This turned out amazingly wonderful!!! No one has been able to keep their lips off of it and I’m making another batch just one week later! This is reminiscent of the ‘fruiti di bosco’ jam we fell in love with while stationed in Italy. Update: Running low on Rhubarb I added some frozen cranberries to make up for the tartness - wonderful!"
Charity
"I first made this last year and it went so fast that this year I did all by shopping at cash and carry so I could buy in bulk and I did up 48 pints hoping it would last all year, NOT! my family puts ..." See moreit on everything and I maen everything. It's my husbands favorite and he tries to hide it from the kids. Who ever thought this up, Thank you from the bottom of my heart, it cans with a hot water bath great"
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