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Ingredients
- 6 Cups Chopped Rhubarb
- 4 Cups Sugar
- 1 can Blueberry Pie Filling - 21oz
- 1 Package Raspberry Jell-O -3oz
Directions
- Cut your rhubarb into little chunks â about ¼â â ½â cubes
- Stir the rhubarb and sugar together and bring to a boil. Boil it for 10 minutes. Stir constantly.
- Remove from heat and add 1 can of blueberry pie filling.
- Bring the jam back to a boil.
- Turn off the heat and stir in a 3-ounce package of Jell-O.
- Pour the jam into your freezer containers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 920g | |
| Recipe makes 2 servings | |
| Calories 2050 | |
| Calories from Fat 9 | 0% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 1081mg | 31% |
| Total Carbs 521.39g | 139% |
| Dietary Fiber 11.3g | 38% |
| Sugars 495.38g | 330% |
| Protein 3.48g | 6% |
