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Rhubarb Blueberry Jam

Rhubarb Blueberry Jam
The recipe Rhubarb Blueberry Jam can be made in around 25 minutes. This gluten free, dairy free, and fodmap friendly recipe serves 64. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 89 calories. It works well as a very budget friendly condiment for Mother's Day. If you have sugar, raspberry gelatin, rhubarb, and a few other ingredients on hand, you can make it.

Instructions

1
In a Dutch oven, combine rhubarb and water. Cook over medium-high heat for 4 minutes or until rhubarb is tender.
Ingredients you will need
RhubarbRhubarb
WaterWater
Equipment you will use
Dutch OvenDutch Oven
2
Add sugar and bring to a boil. Boil for 2 minutes. Stir in pie filling.
Ingredients you will need
Pie FillingPie Filling
SugarSugar
3
Remove from the heat; cool for 10 minutes.
4
Add gelatin and mix well. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace.
Ingredients you will need
GelatinGelatin
Equipment you will use
LadleLadle
5
Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Ingredients you will need
WaterWater
DifficultyExpert
Ready In25 m.
Servings64
Health Score0
Dairy FreeGluten FreeLow Fodmap
DietsGluten FreeDairy FreeFodmap Friendly
Dish TypesCondimentDipSpread
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