Preparation:

In 6-q Tbsp kettle, simmer rhubarb in water until tender. Stir in sugar. Bring to boiling. Boil 7 minutes. Stir in pie filling until well blended.

Add gelatin or jello; mix over medium heat until jello dissolves. Ladle jam at once into hot, clean half-pint jars, leaving 1/4 inch head space. Wipe rims. Adjust lids. PRocess in boiling water bath.

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

•