Blueberry Rhubarb Jam
5 c. diced rhubarb
½ c. water
4 c. sugar
2 (3 oz. pkgs.) raspberry Jell-O
1 can blueberry pie filling
Cook rhubarb in water to a mush. Add sugar and stir until dissolved over low heat. Boil for 2 minutes. Remove from heat and add pie filling. Stir. Pour in sterilized jar and seal or freeze.
Verna Lee
Decorah
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