Simple Blueberry Rhubarb Jam
Rhubarb season is here. What better way to celebrate than by making a delicious Simple Blueberry Rhubarb Jam for Mother’s Day? Whether made as a present or as part of a scrumptious weekend breakfast spread, this easy-to-follow recipe will have your mom appreciating the thoughtful gift.
One of the great things about this recipe is how easy it is to make. With just a few simple ingredients and some basic cooking skills, you can create a delicious homemade jam that is sure to impress.
No special canning supplies or knowledge needed to make this recipe as it keeps well in the fridge or freezer.
All you will need to make these sweet preserves is a couple cups of diced rhubarb, fresh or frozen. Plus, water, sugar, blueberry pie filling, and a package of raspberry Jell-o.
That’s it!
To make the jelly, all you have to do is bring to a simmer the diced rhubarb, water, and sugar for about 8-10 minutes. Add in the blueberry pie filling and raspberry Jell-o. Cook until dissolved.
Let the jam cool slightly then pour into containers for either your fridge or freezer.
The preserves will set into its jelly consistency once it has chilled.
This Simple Blueberry Rhubarb Jam is perfect for spreading on toast, muffins, or scones. It also makes a great topping for pancakes, waffles, or ice cream.
If you’re looking for a special way to celebrate Mother’s Day and take advantage of rhubarb season, this easy homemade preserve is the perfect choice. Your mom will love the sweet and tangy flavors, and you’ll love how simple it is to make.
So, gather up your ingredients, get cooking, and enjoy the delicious results!
Simple Blueberry Rhubarb Jam
A Simple Blueberry Rhubarb Jam Recipe that requires no canning supplies. Easily the best way to use rhubarb from your garden this season.
Ingredients
- 2 1/2 cups Rhubarb, diced fresh or frozen
- 2 cups Sugar
- 1/2 cup Water
- 1 cup Blueberry Pie Filling (about half a 16 oz can)
- 1 pkg (3 oz) Raspberry Jell-O
Instructions
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In a saucepan over medium-high heat, bring to a simmer the diced rhubarb, sugar, and water. Cook for 8-10 minutes, until the rhubarb is tender and the sugar is dissolved.
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Add in the pie filling and raspberry Jell-O. Cook until Jell-O is dissolved, another 2-3 minutes.
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Let the mixture cool slightly, before putting into individual containers. Refrigerate until the jam is set.
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Store in the fridge for up to 10 days or transfer to the freezer for a longer shelf life.
Recipe Notes
This recipe can easily be doubled to use the whole can of pie filling.
Did you make this recipe?
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very good. I will make this again.
Glad you liked it, Eva.
How many 8 oz jars does this fill?
This recipe makes about 2.5 cups of jam, so it would be a little over 2 jars.
Can I make this with frozen blueberries instead of pie filling?
I have not tried this recipe with anything but pie filling. If you’re using straight frozen blueberries you will most likely need some sort of thickener (like cornstarch).