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Blueberry Rhubarb (Bluebarb) Jam

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“My mom got this recipe from a friend of hers & we both make it all of the time. It is so easy to make & it may sound like a wierd combo, but it is very tasty. I've made it with splenda & sugar free jello, which is very good however, it makes a smaller batch. If doubling this recipe, only use 7 cups of sugar. *I just put the cooking time on this one because time will vary if you are using fresh or frozen already diced rhubarb.”
8 cups

Ingredients Nutrition

  • 1182.95 ml rhubarb, diced
  • 236.59 ml water
  • 1182.95 ml sugar
  • 595.33 g can blueberry pie filling
  • 2 (170.09 g) red Jell-O (any flavor)


  1. Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally.
  2. Add sugar, stir and bring to a boil again.
  3. Add pie filling, stir, boil 10 minutes.
  4. Turn off the heat.
  5. Stir in jello.
  6. Put in hot jars & seal.

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