Rhubarb Blueberry Jam

1. 1

   In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2. 2

   Cover the bowl, and place it in the refrigerator overnight.

3. 3

   The next morning, place the rhubarb mixture in a large kettle.

4. 4

   Cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5. 5

   Remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute.

6. 6

   Add the can of pie filling, and stir thoroughly until mixed through.

7. 7

   Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8. 8

   Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9. 9

   Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.