Freezer Blueberry Rhubarb Jam
7 cups chopped rhubarb
1 can blueberry pie filling
4 cups sugar
6 oz. pkg. raspberry Jell-o
Boil rhubarb, pie filling and sugar for 10 minutes. Add dry gelatin and mix well to dissolve. Pour into jars and let stand until cool. Cover and store in the freezer.
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7 cups chopped rhubarb
1 can blueberry pie filling
4 cups sugar
6 oz. pkg. raspberry Jell-o
Boil rhubarb, pie filling and sugar for 10 minutes. Add dry gelatin and mix well to dissolve. Pour into jars and let stand until cool. Cover and store in the freezer.
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