rhubarb raspberry jam
(2 ratings)
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Got this out of our rural electric newletter, and it is so good!!! I put it in freezer containers, and keep one in the frigerator to use!!
(2 ratings)
yield
20 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For rhubarb raspberry jam
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5 cfinely chopped rhubarb
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1 cwater
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4 csugar
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1 can21 oz. blueberry pie filling
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2 pkg3 oz raspberry jello
How To Make rhubarb raspberry jam
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1Cook rhubarb in water until tender. Add sugar, boil a few minutes, stirring constantly.
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2Stir in pie filling. Cook a few minutes and remove from heat. Add jello and stir until dissolved.
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3Pour into 5 pint size freezer containers, refrigerate one, and freeze the rest to use later, or share with friends..Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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