Blueberry Rhubarb Jam - cooking recipe

Ingredients

6 c. cut up rhubarb
4 c. sugar
1 (21 oz.) blueberry pie filling
2 (3 oz.) pkg. raspberry jello

Preparation

Mix rhubarb and sugar.
Let set overnight in refrigerator. Cook rhubarb and sugar over medium heat. Bring to a boil, then simmer 5 to 8 minutes until rhubarb is tender.
Add pie filling; cook 10 minutes more. Remove from heat. Blend with hand blender or standard blender unless you prefer chunky jam. Add raspberry jello; stir.
Put in jars; cool.
Refrigerate or freeze.
(Will be runny until cooled.)