Rhubarb Surprise Jam

Shared by our teammate Beth—this sweet-tart jam is legendary around here.

Beth says, “It’s a recipe my mom gave me from a magazine. It makes so much I have to share... and people always want more! I’ve even had friends try to barter for another jar—haha.”

(Confession: I’m one of those people. And it was worth it.)

Ingredients:

• 7 c chopped rhubarb
• 4 c sugar - (I use 2 c and it is plenty)
• 1 cup blueberry pie filling (from a 21 oz can)
• 2 packages (3 oz each) raspberry-flavored gelatin

Instructions:

1. In a large saucepan, cook rhubarb until soft.
2. Stir in sugar and pie filling; bring to a full rolling boil over high heat. 
3. Reduce heat; simmer for 15 minutes, stirring frequently. 
4. Remove from heat; stir in gelatin until dissolved.
5. Pour into jars.
6. Cool to room temperature about 1 hour.
7. Cover and let stand overnight until set, but no longer than 24 hours. 
8. Refrigerate or freeze.