5 c. rhubarb, cut fine
1 c. water
5 c. sugar
1 c. blueberry pie filling
2 (3 oz.) pkgs. raspberry gelatin

Cook rhubarb in water until tender; add sugar and cook five more minutes. Add pie filling and cook eight minutes, stirring constantly. Remove from heat and stir gelatin in until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer. (It is not a shelf jam.)

Cook's comment: One can of blueberry pie filling is enough for two batches of jam - real good!