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TEST KITCHEN APPROVED

Blueberry-Rhubarb Refrigerator Jam

Name: Blueberry-Rhubarb Refrigerator Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-1/2 pints
Ingredients: 5 cups chopped fresh or frozen rhubarb, thawed; 1/2 cup water; 5 cups sugar; 1 can (21 ounces) blueberry pie filling; 2 cups fresh or frozen blueberries; 3 tablespoons lemon juice; 2 packages (3 ounces each) raspberry gelatin

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 10 min. Cook: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Arloia Lutz, Sebewaing, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 02, 2022

I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

TEST KITCHEN APPROVED

Blueberry-Rhubarb Refrigerator Jam

4 Reviews Add your review

Yield:4-1/2 pints

Prep:10 min

Cook:20 min

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Ingredients

5 cups chopped fresh or frozen rhubarb, thawed
1/2 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
2 cups fresh or frozen blueberries
3 tablespoons lemon juice
2 packages (3 ounces each) raspberry gelatin

Text Ingredients

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Directions

1
In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.