Ingredients for Blueberry Rhubarb Bluebarb Jam
- 4 cups chopped rhubarb
- 1 cup water
- 4 cups sugar (7 cups if doubling)
- Blueberry Pie Filling
- Red Jell O
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How to Make Blueberry Rhubarb Bluebarb Jam
- Combine 4 cups chopped rhubarb and 1 cup water in a large saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is tender (10-15 minutes).
- Add 4 cups sugar (or 7 cups if doubling the recipe), stirring constantly until dissolved. Bring the mixture back to a rolling boil.
- Stir in 4 cups blueberries and 1 (3 ounce) package blueberry pie filling. Continue to boil for 10 minutes, stirring frequently to prevent sticking.
- Remove from heat and stir in 1 (3 ounce) package sugar-free blueberry jello (optional).
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, place lids and rings on top, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
687g
Fat
0g
Carbs
60g
