Blueberry Jam - cooking recipe

Ingredients

5 c. rhubarb, cooked (fresh or frozen)
1 c. water
5 c. sugar
1 can blueberry pie filling
1 (6 oz.) pkg. raspberry jello

Preparation

Cook rhubarb in 1 cup water until tender (sauce).
Add sugar, stirring constantly, until dissolved.
Add pie filling and cook 8 minutes.
Remove from heat and add jello.
Stir until dissolved. Put into jars, seal and keep in freezer or refrigerator.