Rhubarb-Blueberry Jam - Annette

By pcander

Grandma - Annette

Ingredients

• 10 cups rhubard in 1/2" pieces (about 3 lbs 2 oz.)
• 7 cups sugar
• 2 cups water
• 2 cans blueberry pie filling
• 2 3 oz pkgs raspberry jello or 1 6oz

Preparation

Step 1

Boil the rhubarb, sugar and water for 5 minutes

Add the 2 cans of pie filling

Boil again and add the jello

Bring to a boil and pour into hot jars - have hot lids