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Blueberry Rhubarb Jam

  • 5 c. rhubarb, diced
  • 1 c. water
  • 5 c. sugar
  • 1 can blueberry pie filling
  • 1 (6-oz.) cherry or raspberry jello
Cook rhubarb in water until tender, about 15 minutes. Add sugar and cook 3 minutes longer, stirring constantly. Add pie filling and cook 8 minutes longer. Remove from heat and add the jello. Stir until completely dissolved. Pour into jars and seal, or freeze.

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