MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Very-Berry Rhubarb Jam
Categories: Five, Fruits, Condiments
Yield: 8 Servings

2 lb Rhubarb; in 1" pieces
5 c Sugar
3/4 c Water
21 oz Can blueberry pie filling
6 oz (2 pkg) raspberry-flavour
- Jello

In a 4 to 6 quart heavy pot, combine rhubarb, sugar, and
the water. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes, stirring constantly.

Stir in blueberry pie filling. Return to boiling; boil for
6 minutes, stirring constantly. Stir in gelatin. Return to
boiling; boil for 3 minutes, stirring constantly.

Ladle hot jam into half-pint freezer containers, leaving a
1/2" headspace. Seal and label. Let stand at room
temperature for about 8 hours or until jam is set. Store
for up to 3 weeks in the refrigerator or for up to 1 year
in the freezer.

Serving Size: 1 tablespoon

Yields: 8 half-pints

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

Uncle Dirty Dave's Archives

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