Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.
In a large bowl, add rhubarb and sugar; stir to coat
rain again.
Combine apricots, rhubarb, and sugar in a pot
lmonds, paste, orange peel and jam in a small bowl.
Pour the sugar into the rhubarb; let stand at least 10 to 12 hours.
Pour rhubarb mix and berry pie filling into large pan; bring to boil, stirring often.
Remove from heat; add Jell-O, stirring until dissolved.
Fill containers, leaving 1/4 to 1/2 inch for expansion and freeze.
Makes about 10 cups.
emperature before using.
Danish-Berry Jam Filling: Stir berries and sugar
Immerse in simmering water until rhubarb jam is ready. Wash new, unused
large bowl, add the rhubarb and sugar; stir to coat
In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.
Combine rhubarb, sugar, raspberries, and lemon juice
our fancy!*.
For the berry chia jam:
Mash the berries
Stir rhubarb, sugar, ginger, and lemon juice
10x8 inch rectangle. Spread jam over top, leaving a 3
he pan. Serve with the berry jam.
Combine all ingredients in a 2 1/2-quart souffle dish.
Cover tightly with microwave plastic wrap.
Place dish on platter that will fit in your oven.
Cook at 100% for 10 minutes.
Uncover and cook for 10 minutes longer.
If any liquid bubbles out, scrape off and put back in bowl.
Remove from oven, divide jam among sterilized jars.
Seal with 1/8-inch melted paraffin.
I freeze the jam and don't use paraffin.
Makes 4 cups.
over low heat, warm the jam to make it more liquid
Cut the dried apricots into small chunks (I quartered the small ones, cut the bigger ones into 6 pieces).
Put all the ingredients into a pot, bring to a hard simmer.
Simmer until the jam reaches the desired consistency.
Ladle hot jam into clean half pint jars.
Process in a hot water bath for 10 minutes.
Immerse in simmering water until jam is ready. Wash new, unused
trawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely
Mix rhubarb and sugar.
Let stand until it makes its own juice.
Then boil 10 minutes.
Add 2 small packages jello and pie filling.
Heat again and put in jars.
Let cool and freeze in glass jam jars or small plastic containers.
Will keep in refrigerator up to 3 weeks.