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Blueberry Rhubarb Jam

Ingredients:

  • 5 cup rhubarb, diced
  • 1 cup water
  • 5 cup sugar
  • 1 can blueberry pie filling
  • 1 - 6 oz. cherry or raspberry jello

Preparation:

Cook rhubarb in water until tender, about 15 minutes. Add sugar and cook 3 minutes longer, stirring constantly. Add pie filling and cook 8 minutes longer.

Remove from heat and add the jello. Stir until completely dissolved. Pour into jars and seal, or freeze.

Servings:
Source:
Submitted by: Recipe Group Member
Date:


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