Morris Press Cookbooks LogoCookbooks For Sale Logo
home email map
      SEARCH FOR:       FIND:       FROM:       VIEW:      
Add / Edit your book.

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.
 





Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.





Copyright © 1995-2014 Morris Press Cookbooks®   •    Privacy
3212 E. Hwy 30    •    Kearney, NE 68847    •    800-445-6621

































































menu 1
menu 2
menu 3
menu 4
menu 5