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Prepared Meals 
 
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Send a Meal Blog

Wednesday, May 30 2018

INGREDIENTS
2 - pounds rhubarb, cut into 1-inch pieces (6 cups)
5 - cups sugar
3/4 - cup water
1 - 21 ounce can blueberry pie filling
2 - 3 ounce packages raspberry-flavor gelatin


DIRECTIONS
In a 4- to 6-quart heavy pot, combin rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.


Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly. Father's Day Good Gifts


Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.


NUTRITION FACTS (Very-Berry Rhubarb Jam)
Per serving: 45 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 6 mg sodium , 11 g carb. , 0 g fiber , 11 g sugar , 0 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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