Food
Blueberry Rhubarb Jam
By Yankee Magazine|Jul 15 2004|
1983 Third Prize
Ingredients
5 cups rhubarb, cut fine
1 cup water
5 cups sugar
1 can blueberry pie filling
2 three-ounce packages raspberry Jello
Instructions
Cut up rhubarb and cook in 1 cup water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
