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| RHUBARB BLUEBERRY JAM | |
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5 c. rhubarb 1 c. water, cut down on water if frozen Cook until tender then add 5 cups sugar. Cook and stir 8-10 minutes. Take off heat and add 1 can blueberry pie mix. Cook another 8 minutes. Take off heat and add 1 large package raspberry Jello. Mix well and put into jars. Refrigerate or freeze in jars. | |
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