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| BLUEBERRY RHUBARB JAM | |
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6 c. rhubarb, diced 4 c. sugar Cook together 8 to 10 minutes. Add 1 can blueberry pie filling and cook 8 to 10 minutes. Add 2 (3 ounce) packages raspberry Jello and mix. Apricot pie filling can be used, but use apricot Jello. | |
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