Razzy Rhubarb Jam Recipes

RAZZY RHUBARB BLUEBERRY JAM

Steps:

• 1. In a stock-pot, combine the rhubarb, frozen blueberries, and sugar.
• 2. Cook over medium-heat; stirring constantly, until the sugar dissolves.
• 3. Once the sugar dissolves, bring to a boil, then lower the heat to a simmer, and simmer uncovered for 15 minutes; stirring every few minutes.
• 4. Now add the 3 ounces of raspberry gelatin, and only half of the boxed lemon flavored gelatin, and stir well.
• 5. Ladle the jam into sterilized glass jars; only filling within a 1/2-inch to a 3/4-inch to the rim of each jar.
• 6. Cover the jars with the lids, and seal each jar tightly. (Just be careful when sealing each jar, as the jam in the jars is 'hot'.)
• 7. Place the jars on a dish towel on your kitchen counter, and allow the jam to cool to room temperature, before storing it in the refrigerator or freezer. (This does keep well stored in the freezer.)

RAZZY RHUBARB JAM

Steps:

• 1. Cook rhubarb in water until tender.
• 2. Add sugar, boil a few minutes, stirring constantly.
• 3. Stir in pie filling. Cook a few minutes longer.
• 4. Remove from heat. Add jello mix and stir until dissolved.
• 5. Pour into jars. Refrigerate or freeze. (If freezing use plastic freezer containers) Makes 5 pints. Enjoy!

EASY RHUBARB JAM

Steps:

• In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
• After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.