Ingredients
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5 c. diced fresh or frozen rhubarb
1 c. water
5 c. sugar
1 (21 oz.) can blueberry pie filling
1 (6 oz.) pkg. raspberry flavored gelatin
Preparation
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In a large kettle, combine rhubarb and water.
Cook over medium-high heat for 4 minutes or until rhubarb is tender.
Add sugar and bring to a boil.
Boil for 2 minutes.
Stir in pie filling.
Remove from the heat; cool for 10 minutes.
Add gelatin and mix well.
Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps.
Process for 15 minutes in a boiling water bath. Yield:
about 8 half pints.
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