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Rhubarb Blueberry Jam Recipe

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

Contributor:  
Contributor:  
Multiple Contributors
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 c rhubarb
1 c water
5 c sugar
1 can blueberry pie filling
2 small pkg raspberry jello

Directions:
Directions:
Cook rhubarb and water until just barely soft. Add sugar and pie mix. Boil this for 8 min. Add jello. Stir until dissolved. Put into jars and seal, refrigerate or freeze. Makes 4 pints.

Contributed by Audrey Breid and Laura Breid

 

 

 

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