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!!!!!!!
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