"The Jam of Life" aka Rhubarb/Blueberry Jam

7 Cups Chopped Rhubarb
4 C Sugar
1 Can Blueberry Pie Filling
2 - 3oz pkgs Rapsberry jello

Cook rhubarb, sugar and pie filling over low-med heat. Boil for 10 minutes. Remove from heat and stir in jello until dissolved. Pour into jars. When cool, put in freezer.

This is our family's favorite jam.   I have to make sure to make enough to last all winter.

YUM!!!!!!!

Zucchini Bread

3 Eggs
2 C Sugar
2 C Grated Zucchini
1 C Oil
1 Tbls Vanilla
3 C Flour
1 Tbls Cinnamon
1/4 Tsp Baking Powder
1 Tsp Salt
1 Tsp Baking Soda
1/2 C Chopped Nuts (Opt)

Beat eggs until foamy. Stir in sugar, zucchini, vanilla and oil. Mix well. Add flour, cinnamon, baking powder, salt, baking soda and nuts. Mix well. Pour into greased loaf pans. Bake at 350 for one hour. Let rest about 20 minutes before removing from pans. Yield: 2 regular size loafs or approx 6 small.