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Ingredients
- 7 c. diced rhubarb
- 1 can blueberry pie filling
- 4 c. sugar
- 2 (3 oz.) pkg. raspberry Jell-O
Method
- Combine rhubarb, pie filling and sugar.
- Boil slowly 15 to 20 minutes.
- Remove from heat and stir in Jell-O.
- Cool.
- Spoon into jars.
- Put into freezer.
- Makes 9 pints.