Rhubarb Berry Jam – a delicious recipe with rhubarb, granulated sugar, raspberry gelatin, strawberry gelatin, blueberry pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, add rhubarb and sugar; stir to coat evenly.
2
Cover bowl, and place in the refrigerator overnight.
3
The next morning, place rhubarb mixture in a large kettle.
4
Cook over medium heat, stirring constantly; until mixture starts to boil.
5
Lower heat just a bit, and cook for 12 minutes (stirring constantly).
6
Remove from heat, add the gelatin; keep stirring for 1 minute.
7
Add the can of pie filling; stir until mixed through.
8
Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
9
Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
10
Cool to room temperature, before storing in the refrigerator or freezer.
603
kcal
Calories
156
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 8 cups sliced rhubarb, cut into 1/2 inch pieces, 3 cups granulated sugar, 1 (3 ounce) box raspberry gelatin, 1 (3 ounce) box strawberry gelatin, and more.
Yes, Rhubarb Berry Jam falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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