 Blueberry-Rhubarb Jam | 
11-04-2009, 10:05 PM
#1 (permalink)
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5 cups rhubarb, cut fine
1 cup water
1 can blueberry pie filling
2 pkg. raspberry gelatin (3oz. size)
Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer. | 
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