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5 from 2 votes

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: easy jam, freezer jam, jam, jelly, rhubarb
Servings: 4 pints
Calories: 36kcal
Author: Kelsey Byrnes

Ingredients

  • 5 cups diced fresh rhubarb
  • 2 cups diced strawberries
  • 1/4 cup water
  • 4 cups sugar
  • 1 21-ounce can blueberry pie filling
  • 2 3-ounce packages raspberry gelatin

Instructions

  • 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.

Nutrition

Serving: 1Tablespoon | Calories: 36kcal | Carbohydrates: 9g | Protein: 0.1g | Sodium: 6mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 8.5g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 5mg