“Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.”
READY IN:
1hr
YIELD:
4 pints
UNITS:
Metric

Ingredients Nutrition

  • 1419.54 ml sliced rhubarb, cut into 1/2 inch pieces
  • 946.36 ml granulated sugar
  • 170.09 g boxraspberry gelatin
  • 595.33 g canwilderness blackberry pie filling

Directions

  1. In a large bowl, add rhubarb and sugar; stir to coat evenly.
  2. Cover bowl, and place in the refrigerator overnight.
  3. The next morning, place rhubarb mixture in a large kettle.
  4. Cook over medium heat, stirring constantly; until mixture starts to boil.
  5. Lower heat just a bit, and cook for 12 minutes (stirring constantly).
  6. Remove from heat, add the gelatin; keep stirring for 1 minute.
  7. Add the can of pie filling; stir until mixed through.
  8. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
  9. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
  10. Cool to room temperature, before storing in the refrigerator or freezer.

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