Rhubarb Berry Jam Recipe - Allrecipes.com
Rhubarb Berry Jam Recipe
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Rhubarb Berry Jam
See how to make blueberry and rhubarb jam. See more
  • READY IN 30 mins

Rhubarb Berry Jam

Recipe by  

"A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering."

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Original recipe makes 4 pints Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2008

Used a mixture of rhubarb, blackberries, raspberries, strawberries, blueberries and cherries instead of the all rhubarb (didn’t have enough of any of the fruits so used a combination), and used cherry pie filling instead of blueberry. This turned out amazingly wonderful!!! No one has been able to keep their lips off of it and I’m making another batch just one week later! This is reminiscent of the ‘fruiti di bosco’ jam we fell in love with while stationed in Italy. Update: Running low on Rhubarb I added some frozen cranberries to make up for the tartness - wonderful!

Most Helpful Critical Review
Aug 06, 2013

I didn't like the addition of the jello, it added a slightly artificial taste that did nothing for me. I think for someone who likes sugar it would be good, but I can't give this particular jam away. If I had to do it over, I would omit the jello in favour of something not chemically flavoured.


70 Ratings

Oct 26, 2005

I first made this last year and it went so fast that this year I did all by shopping at cash and carry so I could buy in bulk and I did up 48 pints hoping it would last all year, NOT! my family puts it on everything and I maen everything. It's my husbands favorite and he tries to hide it from the kids. Who ever thought this up, Thank you from the bottom of my heart, it cans with a hot water bath great

May 18, 2005

My family loved this recipe. Its a keeper for me. I followed another reveiw and cut the rhubarb in smaller chunks. I cooked for a couple minutes longer than it said. I will be making this again in the near future.

May 12, 2008

I'm always adapting recipes to meet my personal taste. I added a couple more cups of fresh rhubarb and cut the sugar by 1/2 cup. Then I processed by waterbath for 10 minutes. With these minor changes, it made twelve 1/2 pints of this scrumptious jam. Everyone I've given it to as a gift has raved how great it is! Not too sweet nor too tart. Plus I really like the blend of flavors with the three berries and the rhubarb. Great Recipe!!!! :-)

Aug 27, 2003

This jam was very easy to make. I froze it instead of canning it because I don't have a pot large enough for canning. Everyone who has tried it has loved it.

Jun 03, 2009

DEFINATELY WORTH MORE THAN 5 STARS! This is an AWESOME jam recipe! I made my 1st batch for my daughters' school staff. (I used 1/2 cup less sugar than called for + add 1 cup strawberries) I only had 1/2 a jar that I was able to keep for myself. I basically ate it all out of the jar that 1st night. The following week I decided to make another batch, this time with cherry pie filling & forgot to reduce the sugar to 2-1/2 cups. I really liked this too, but not as much as the blueberry. To sum up: --Blueberry better than Cherry (but, can't go wrong with either!!!) --3 cups sugar IS a bit too sweet, 2-1/2 cups is PERFECT! --add strawberries for that extra umpf of YUMMINESS! --fast & very easy to make/use up rhubarb (P.S.: Teachers begged that I make it again next year for teachers' gifts.)

May 17, 2005

This recipe was SUPER EASY to do. And it tastes wonderful. I chopped the rhubarb alot finer than it calls for, but that is just a preference. I would like to figure out how to make it a little runnier too so that it could be made a syrup for pancakes. GREAT RECIPE!!!


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  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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