Blueberry-Rhubarb Jam: Difference between revisions
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Combine water and rhubarb in sauce pan and simmer until tender. Add sugar and let come to a boil. Add blueberry pie mix. Boil 5-7 min. Remove from heat; add raspberry jello. Stir well. Put in jars and seal. | Combine water and rhubarb in sauce pan and simmer until tender. Add sugar and let come to a boil. Add blueberry pie mix. Boil 5-7 min. Remove from heat; add raspberry jello. Stir well. Put in jars and seal. | ||
[[Category:Sauces and Spreads]] | |||
[[Category:Excellent]] | [[Category:Excellent]] | ||
Revision as of 03:46, 26 November 2009
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Emaline Hagen |
| Yield / serves | |
| Rating | Excellent (Daryl's favorite) |
Ingredients
- 5 c rhubarb
- 1 c water (some use 1/2 c)
- 5 c sugar
- 1 can blueberry pie mix
- 1 pkg (6 oz) raspberry jello (optional)
Preparation
Combine water and rhubarb in sauce pan and simmer until tender. Add sugar and let come to a boil. Add blueberry pie mix. Boil 5-7 min. Remove from heat; add raspberry jello. Stir well. Put in jars and seal.
