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My review
Rhubarb Berry Jam
Karen
"A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering."
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Ingredients
30 m servings 66 calsOriginal recipe yields 64 servings (4 pints)
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Directions
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Ready In
- 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
Per Serving: 66 calories; 0 g fat; 16.5 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition
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Reviews
Read all reviews 6979 Ratings
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Most helpful positive review
7/5/2007
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 ...
Most helpful critical review
8/6/2013
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...
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7/5/2007
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 ...
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...
5/18/2005
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 ag...
5/12/2008
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...
6/3/2009
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 o...
7/13/2003
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.
5/17/2005
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...
10/9/2006
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 th...