• Yield: 56 servings (7 cups)

  • Time: 30 minutes total


  • 6 cups finely chopped rhubarb

  • 4 cups sugar

  • 1 can (21 ounces) blueberry pie filling

  • 1 package (3 ounces) raspberry gelatin


Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.

In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin.

Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.

Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Serve with pancakes, waffles, toast or English muffins.

Nutritional Facts: 1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.