Rhuberry Jam

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 5 cups diced rhubarb
• 1 cup water
• 5 cups sugar
• 1 (21 ounce) can blueberry pie filling
• 1 (6 ounce) package raspberry jell-o gelatin

Recipe

• 1 in a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
• 2 add sugar and bring to a boil; boil for 2 minutes.
• 3 stir in pie filling.
• 4 remove from the heat and let cool for 10 minutes.
• 5 add jello and mix well.
• 6 place in sterilized mason jars, leaving a 1/4 inch headspace.
• 7 process in a boiling water bath for 15 minutes.
• 8 remove from bath, let cool, check seals, label jars, and store in a cool, dry place.