BLUEBERRY-RHUBARB REFRIGERATOR JAM

Blueberry-Rhubarb Refrigerator Jam image

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.

Provided by Taste of Home

Time 30m

Yield 4-1/2 pints.

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.