Rhubarb Blueberry Jam

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Prep Time: 20 minutes
Cook Time: 15 minutes

Yield: serves: Makes 8 - half pint jars

At Mom's Pantry we get all kinds of requests and questions. Recently someone asked about making freezer jam with jello instead of pectin. I replied that I thought it was impossible since pectin and gelatin are 2 very different things.

However, the notion stuck with me and I did a little bit more research until I found a recipe in a newspaper posting for a freezer jam that required jello instead of pectin. It looked easy enough, that I decided to give it a go. The most difficult part of this recipe was trying to find rhubarb in Texas, but that's a whole other story. This was quick to make. It takes a while to set, especially for an impatient person who was waiting to see if this recipe actually worked.

It does.

And it tastes great!

Ingredients

5 cup chopped rhubarb
5 cups sugar
1 cup water
1 can (21 oz) blueberry pie filling
1 box (3 oz) raspberry jello

Instructions

Wash and chop rhubarb.

Put rhubarb and water in dutch oven on stove top. Cook at medium heat for about 5 minutes, until rhubarb is tender. Add is sugar.

Mix thoroughly and let boil for a couple of minutes.

Remove from heat and add the blueberry pie filling. Mix completely and let rest for 10 minutes.

Add in powdered jello. Mix completely.

Put into containers, and allow to set in the fridge. Be patient, it will happen. Leave out one container to use, and freeze the rest.

* this would work extremely well on pancakes or cheesecake too! And ice-cream!