Rhubarb-Bleuberry Freezer Jam

By crisscut

Ingredients

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

Preparation

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.