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| BLUEBERRY RHUBARB JAM | |
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7 c. rhubarb 4 c. sugar 1 can blueberry pie filling 1 lg. raspberry Jello 1 sm. raspberry Jello Mix rhubarb, sugar, and pie filling. Cook until rhubarb is done. Stir in two Jellos until dissolved. When at room temperature, put in freezer. | |
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