Rhubarb Blueberry Jam

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 6 cups sliced rhubarb, cut into 1/2 inch pieces
• 4 cups granulated sugar
• 1 (6 ounce) box raspberry gelatin
• 1 (21 ounce) can blueberry pie filling

Recipe

• 1 in a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2 cover the bowl, and place it in the refrigerator overnight.
• 3 the next morning, place the rhubarb mixture in a large kettle.
• 4 cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
• 5 remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute.
• 6 add the can of pie filling, and stir thoroughly until mixed through.
• 7 return the kettle to the stove. start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
• 8 remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
• 9 cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.