Ingredients for Rhubarb Berry Jam
- 4 cups chopped rhubarb
- Granulated Sugar
- Gelatin
- 1 (3 ounce) package strawberry gelatin
- Blueberry Pie Filling
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How to Make Rhubarb Berry Jam
- Wash and chop 4 cups of rhubarb into 1/2-inch pieces.
- In a large bowl, combine the chopped rhubarb with 3 cups of granulated sugar. Gently stir to coat the rhubarb evenly.
- Cover the bowl and refrigerate overnight to allow the rhubarb to macerate and release its juices.
- The next morning, transfer the rhubarb mixture to a large, heavy-bottomed saucepan or kettle.
- Cook over medium heat, stirring frequently, until the mixture comes to a rolling boil.
- Reduce the heat to medium-low and continue to cook, stirring constantly, for 12 minutes. Use a candy thermometer to monitor temperature. Maintain a gentle simmer around 220°F (104°C).
- Remove the saucepan from the heat. Add 1 (3 ounce) package raspberry gelatin and 1 (3 ounce) package strawberry gelatin.
- Stir continuously for 1 minute until the gelatin is fully dissolved.
- Add 1 (15 ounce) can of blueberry pie filling. Stir until thoroughly combined.
- Return the saucepan to medium-low heat and bring the mixture back to a gentle simmer, stirring frequently. Cook for another 5 minutes to ensure the jam thickens.
- Remove from heat. Skim off any foam that has formed on the surface.
- Carefully ladle the hot jam into sterilized half-pint jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean, and seal with lids and rings. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Allow the jars to cool completely. You should hear a 'pop' sound as the jars seal. Check to make sure the jars have sealed properly.
- Store sealed jars in a cool, dark pantry. Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
363g
Fat
0g
Carbs
32g
