A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.

Karen
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

65.9 calories; 0.4 g protein; 16.5 g carbohydrates; 0 mg cholesterol; 10.5 mg sodium. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2008
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 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! Read More
(70)

Most helpful critical review

Rating: 3 stars
08/07/2013
I didn't like the addition of the jello, it added a slightly artificial taste that did nothing for me. I think for someone who likes sugar it would be good, but I can't give this particular jam away. If I had to do it over, I would omit the jello in favour of something not chemically flavoured. Read More
(9)
86 Ratings
  • 5 star values: 81
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/03/2008
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 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! Read More
(70)
Rating: 5 stars
10/26/2005
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 it 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 Read More
(57)
Rating: 5 stars
05/18/2005
My family loved this recipe. Its a keeper for me. I followed another reveiw and cut the rhubarb in smaller chunks. I cooked for a couple minutes longer than it said. I will be making this again in the near future. Read More
(38)
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Rating: 5 stars
05/12/2008
I'm always adapting recipes to meet my personal taste. I added a couple more cups of fresh rhubarb and cut the sugar by 1/2 cup. Then I processed by waterbath for 10 minutes. With these minor changes it made twelve 1/2 pints of this scrumptious jam. Everyone I've given it to as a gift has raved how great it is! Not too sweet nor too tart. Plus I really like the blend of flavors with the three berries and the rhubarb. Great Recipe!!!!:-) Read More
(29)
Rating: 5 stars
06/03/2009
DEFINATELY WORTH MORE THAN 5 STARS! This is an AWESOME jam recipe! I made my 1st batch for my daughters' school staff. (I used 1/2 cup less sugar than called for + add 1 cup strawberries) I only had 1/2 a jar that I was able to keep for myself. I basically ate it all out of the jar that 1st night. The following week I decided to make another batch, this time with cherry pie filling & forgot to reduce the sugar to 2-1/2 cups. I really liked this too, but not as much as the blueberry. To sum up: --Blueberry better than Cherry (but, can't go wrong with either!!!) --3 cups sugar IS a bit too sweet, 2-1/2 cups is PERFECT! --add strawberries for that extra umpf of YUMMINESS! --fast & very easy to make/use up rhubarb (P.S.: Teachers begged that I make it again next year for teachers' gifts.) Read More
(21)
Rating: 5 stars
08/27/2003
This jam was very easy to make. I froze it instead of canning it because I don't have a pot large enough for canning. Everyone who has tried it has loved it. Read More
(19)
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Rating: 5 stars
05/17/2005
This recipe was SUPER EASY to do. And it tastes wonderful. I chopped the rhubarb alot finer than it calls for but that is just a preference. I would like to figure out how to make it a little runnier too so that it could be made a syrup for pancakes. GREAT RECIPE!!! Read More
(18)
Rating: 4 stars
10/29/2006
I had some already-chopped rhubarb in the freezer from our still-producing crop of rhubarb that I need to find ways to use. This is the easiest quickest jam I have ever made! With sugar in the blueberry pie filling and in the strawberry & raspberry Jello I reduced the amount of sugar from 3c to 2.5c. This was just right. This yielded 4.5 pints of jam which I will be freezing. It is delicious! Thank you Karen! Read More
(12)
Rating: 3 stars
08/07/2013
I didn't like the addition of the jello, it added a slightly artificial taste that did nothing for me. I think for someone who likes sugar it would be good, but I can't give this particular jam away. If I had to do it over, I would omit the jello in favour of something not chemically flavoured. Read More
(9)