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Rhubarb-Apricot or Blueberry Jam Recipe

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

Contributor:  
Contributor:  
Edith Holmstrom
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 cups rhubarb
4 cups sugar
1 can apricot or blueberry pie filling
1 package apricot or blueberry jello
Optional 1/4 cup chopped dried apricots

Directions:
Directions:
Combine rhubarb & sugar, set overnight or 8 hrs.
Boil 10 minutes. Add pie filling and optional dried apricots if apricot pie filling is used. Bring to a boil. Remove from heat and add jello, stir until jello is dissolved. Must be refrigerated.

 

 

 

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