Rating: 4.93 stars
85 Ratings
  • 5 star values: 80
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
64
Yield:
4 pints
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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

66 calories; protein 0.4g; carbohydrates 16.5g; sodium 10.5mg. Full Nutrition
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