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Rhubarb-Bleuberry Freezer Jam


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  • 7 cups rhubarb
  • 4 cups sugar
  • 1 can blueberry pie filling
  • 6 oz. box raspberry jello


Preparation time 10mins
Cooking time 20mins


Step 1

In pan, put rhubarb and sugar and bring to a boil, but do not boil. Add blueberry pie filling. Boil 10 minutes, no more. Add 6 oz. box raspberry jello, stir until dissolved. Put in jars. Cool. Put on cover and set in refrigerator overnight. Then freeze.

Substitutions: May use cherry pie filling and cherry jello or strawberry pie filling and strawberry jello.


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