5 c. chopped rhubarb
5 c. sugar
1 c. water
Cook until tender.
Add: 1 can blueberry pie filling.
Continue cooking 5-6 mins.
Add: 6 oz. pkg. raspberry jello.
Stir until dissolved. Pour into hot sterilized jars. Turn
upside down for 15 mins. then turn right side up to cool.
Store as usual or if you prefer you may freeze.
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