Blueberry Rhubarb Jam
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Ingredients:
5 cups rhubarb, cut fine1 cup water
5 cups sugar
1 can blueberry pie filling
2 three-ounce packages raspberry Jello
Instructions:
Cut up rhubarb and cook in 1 cup water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.Browse Similar Recipes
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