Blueberry-Rhubarb Jam

Ingredients:

• 5 cups rhubarb, cut fine
• 1 cup water
• 1 can blueberry pie filling
• 2 pkg. raspberry gelatin (3oz. size)

Directions:

Cook rhubarb in water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6-8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

By Robin from Washington, IA