Rhuberry Jam

1. 1

   In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.

2. 2

   Add sugar and bring to a boil; boil for 2 minutes.

3. 3

   Stir in pie filling.

4. 4

   Remove from the heat and let cool for 10 minutes.

5. 5

   Add jello and mix well.

6. 6

   Place in sterilized mason jars, leaving a 1/4 inch headspace.

7. 7

   Process in a boiling water bath for 15 minutes.

8. 8

   Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.