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“I think this would be excellent on freshly baked biscuits. Taken from "Rhubarb: more than just pies".”
READY IN:
45mins
YIELD:
8 half pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
  2. Add sugar and bring to a boil; boil for 2 minutes.
  3. Stir in pie filling.
  4. Remove from the heat and let cool for 10 minutes.
  5. Add jello and mix well.
  6. Place in sterilized mason jars, leaving a 1/4 inch headspace.
  7. Process in a boiling water bath for 15 minutes.
  8. Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.

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