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Rhubarb-Blueberry Jam - Annette


Grandma - Annette

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  • 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



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


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