Pam Rush
Salina, Kansas
Rhubarb/Blueberry Jam
5 cups sliced rhubarb
1 cup water
3 cups sugar
1 (21 oz) can blueberry pie filling
2 ( 3 oz) pkgs raspberry Jello
Place rhubarb and water into a saucepan. Cook until tender. Stir in sugar. Bring to a boil. Cook for 7 minutes on a FULL BOIL. Stir in pie filling and bring back to a boil. Add Jello and stir very well to dissolve. Put in STERILE JARS. Let set at room temperature until cold then store in refrigerator.
*Recipe Notes: Try strawberry pie filling with strawberry Jello. I usually use the red raspberry Jello, but you could use the black or now there is a Berry Blue Jello.
Not fond of the Peach pie filling and peach Jello. 
This jam is featured in Pam’s Overnight Danish Coffee Cake recipe which is delicious!
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ADRIANS Boutique
118 N. Main
Buhler, KS 67522
620-543-6488
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