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This is the wrong time of the year for rhubarb, but I recently got this recipe so I will share it with you. It is easy to make if you have the rhubarb.

Rhubarb/Blueberry jam

Place 6 c. diced rhubarb in large pan with 2/3 cup water. Cook until tender. Add 4 c. sugar. Cook until clear. Add 1 can blueberry pie filling. Cook 6-8 minutes. Take off heat and stirring constantly, add 2 pkg. Raspberry jello. Put in jars and seal or put in refrigerator. This can be halved, but you end up with a half can of blueberry pie filling.

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