Blueberry Rhubarb Jam

1. 1

   Mix rhubarb and sugar.

2. 2

   Let set overnight in refrigerator. Cook rhubarb and sugar over medium heat. Bring to a boil, then simmer 5 to 8 minutes until rhubarb is tender.

3. 3

   Add pie filling; cook 10 minutes more. Remove from heat. Blend with hand blender or standard blender unless you prefer chunky jam. Add raspberry jello; stir.

4. 4

   Put in jars; cool.

5. 5

   Refrigerate or freeze.

6. 6

   (Will be runny until cooled.)

* Per serving · 4 servings · Values may vary.

No additional tips available.