recipe: Rhubarb Berry Jam

Rhubarb Berry Jam

Rhubarb Berry Jam
  • Prep Time: 30 m
  • Calories: 66 kcal

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  1. Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.
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