Blueberry Rhubarb Quick Jam

  • Yield 8 cups


5 cups rhubarb
1 cup water
4 cups sugar
1 can 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.