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Blueberry Rhubarb Jam Recipe

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This recipe for Blueberry Rhubarb Jam, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Kaufman
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
7c rhubarb
31/2c sugar
1can blueberry pie filling
1pkg (6oz) rasberry jello

Directions:
Directions:
Mix, let stand for 10 minutes. Then heat to a boil. Continue boiling for 10 minutes. Add a 6 oz package of raspberry jello. Cool and pour into freezer containers.

Number Of Servings:
Number Of Servings:
Makes about 5 pints.

 

 

 

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