Field Stone Cottage Blog

Friday, June 20, 2008

Blueberry Rhubarb Jam

Here's one for the rhubarb lovers among us. That includes me and, since I am also a blueberry lover, this recipe is practically perfect in my opinion.

In a large saucepan, bring 7 cups chopped rhubarb, 1 can blueberry pie filling and 4 cups sugar to a boil and keep at the boil for 10 minutes. Then add two 3 oz. packages of raspberry Jello stirring until dissolved. Remove from heat. Can be frozen or preserved using the hot water bath method.

And it is good!


Kim from Hiraeth said...

That looks yummy!

ellen b. said...

Sounds lovely!!

Karen said...

I miss rhubarb...growing up in Alaska, it grew wild in our backyard. I thought it grew everywhere! lol Now I have to spend (gasp) $5 for three stalks! This looks delicious...:)

Islandsparrow said...

That sounds delicious - and I still have a lot of rhubarb in the patch.Thanks Dorothy!

Madelyn said...

I have some rhubarb in my refrigerator now... hmmm. Perhaps when I get done making strawberry jam today. Thanks for the tip.

Kim from Hiraeth said...


I had some rolled up in a crepe and it was delicious!