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4 servings
Ingredients:
8 cups chopped fresh rhubarb3 cups white sugar1 (21 ounce) can blueberry pie filling1 (3 ounce) package strawberry flavored gelatin1 (3 ounce) package raspberry flavored gelatin mix
Instructions:
Combine the rhubarb, sugar and blueberry pie filling in a large pot.Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer.Stir in dry gelatin mix until dissolved.Transfer to sterile jars or freezer tubs, and cool.Freeze any jam you don't intend to use right away.
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