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!

6 comments:

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...

IT IS YUMMY!

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