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Blueberry-Rhubarb Jam


  • 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.

By Robin from Washington, IA

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November 4, 20090 found this helpful

Could you please let me know how many cups of sugar. The sugar was omitted in the list of ingredients. Thank You

<b>Editor's Note:</b> We're working on that, Larry. Thanks for noticing.

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