Blueberry Rhubarb Quick Jam

  • Yield: 8 cups


5cups rhubarb
1cup water
4cups sugar
1can blueberry pie filling
2 (3-ounce) pacakges raspberry jello


  1. Bring rhubarb and water to a boil and cook 5 minutes. Add sugar. Bring back to a boil. Add pie filling and cook 5 -to7 minutes.  Take off the stove and add the Jello. Stir to dissolve.  Pour into jars and let cool, then refrigerate.
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