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+ servings

Rhubarb Berry Jam

This Rhubarb Berry Jam is packed with flavor, easy to spread and simple to make. No need for pectin or pressure cookers for this recipe - just grab your jars and a few ingredients and you're on your way to the best jam ever!
5 from 1 vote
Course Breakfast
Cuisine American
Servings 4 pints


  • 5 c diced fresh rhubarb
  • 2 c diced strawberries
  • ¼ c water
  • 4 c sugar
  • 1 21 oz can blueberry pie filling
  • 2 3 oz pkg raspberry gelatin


  • In a large saucepan, bring the rhubarb, strawberries and water to a boil.  Continue to boil for 10 minutes or until the rhubarb is very soft.
  • Stir in the sugar and blueberry pie filling.
  • Cook on medium heat for 5 minutes, stirring frequently.
  • Stir in the gelatin until dissolved.
  • Pour into jars or Tupperware containers.  Let cool to room temperature and refrigerate or freeze until ready to use.
Keyword easy jam, freezer jam, jam, jelly, rhubarb
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!