Rhubarb Blackberry Jam
Rhubarb, sugar, raspberry gelatin, and canned wilderness blackberry pie filling; make up this wonderful tasting jam.
Steps
In a large bowl , add rhubarb and sugar.
Stir to coat evenly.
Cover bowl , and place in the refrigerator overnight.
The next morning , place rhubarb mixture in a large kettle.
Cook over medium heat , stirring constantly.
Until mixture starts to boil.
Lower heat just a bit , and cook for 12 minutes.
Remove from heat , add the gelatin.
Keep stirring for 1 minute.
Add the can of pie filling.
Stir until mixed through.
Return to stove.
Start to cook over medium heat , stirring constantly.
Until mixture comes to a boil.
Remove from heat , and carefully ladle into sterilized glass jars.
Cover with lids.
Cool to room temperature , before storing in the refrigerator or freezer.
Ingredients
rhubarb, granulated sugar, gelatin, blackberry pie filling