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Tuesday, July 24 2018

Life is as easy (and delicious) as pie when you start your day with the tasty combination of berry and rhubarb. Need more convincing? We use blueberry pie filling as an easy shortcut ingredient.

Very-Berry Rhubarb Jam

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

In a 4- to 6-quart heavy pot, combine 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.

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 08:50 am   |  Permalink   |  Email