Very-Berry Rhubarb Jam
Found on www.bhg.com
Ingredients
2 pounds rhubarb, cut into 1-inch pieces (6 cups)
5 cups sugar
3/4 cup water
1 21 ounce can blueberry pie filling
2 3 ounce packages raspberry-flavor gelatin
Directions
1. In a 4- to 6-quart heavy pot, combine rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.
2. Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.
3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inchheadspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
2 pounds rhubarb, cut into 1-inch pieces (6 cups)
5 cups sugar
3/4 cup water
1 21 ounce can blueberry pie filling
2 3 ounce packages raspberry-flavor gelatin
Directions
1. In a 4- to 6-quart heavy pot, combine rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.
2. Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.
3. Ladle hot jam into half-pint freezer containers, leaving a 1/2-inchheadspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
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