BLUEBERRY FREEZER JAM 
7 c. rhubarb, diced
1 can blueberry pie filling mix
3 c. sugar
6 oz. pkg. raspberry Jello

Cook the rhubarb, pie mix and sugar for 10 minutes. Pull from the burner and add 6 oz. package raspberry Jello. Mix all; let cool. Put in jars and freeze. Keep refrigerated when used or once jar is reopened.

 

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