Raspberry Blueberry Rhubarb Jam
- 7 cups 7 cups of cut-up Rhubarb
- 4 cups 4 cups of sugar
- 1 21 oz can 1 - 21 oz can of Blueberry Pie mix,
- 2 tsp. 2 tsp. lemon juice
- 1 6 oz. box 1 - 6 oz. box Raspberry jello
Cook rhubarb and sugar until rhubarb is soft, sauce.
Add Blueberry Pie mix, stir into rhubarb, bring this to a boil, simmer a couple of minutes.
Remove from heat and let is sit for 10 minutes.
Add 2 tsp. lemon juice and one 6 oz. box of rasberry jello. Stir this very well, making sure jello is dissolved.
Put this in jars; let it sit out for about 24 hours and freeze.