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!
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diced fresh rhubarb
21 oz can
blueberry pie filling
3 oz pkg
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.
easy jam, freezer jam, jam, jelly, rhubarb
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