Blueberry Rhubarb Jam (Freezer Jam) - cooking recipe

Ingredients

5 cups fresh rhubarb, cut into 1 inch pieces
1 cup water
5 cups sugar
1 (6 ounce) box raspberry Jell-O gelatin
1 (21 ounce) can blueberry pie filling

Preparation

Put rhubarb and water in 2-quart sauce pan or small stock pot.
Cook over medium heat until the rhubarb is very soft.
Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
Remove from heat and add Jell-O.
Stir until dissolved.
Divide into plastic or glass containers.
Cool.
Refrigerate or freeze.