Subj : BH&G 3153
To   : All
From : Dave Drum
Date : Mon Jun 28 2021 05:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Very-Berry Rhubarb Jam
 Categories: Five, Fruits, Condiments
      Yield: 8 Servings
 
      2 lb Rhubarb; in 1" pieces
      5 c  Sugar
    3/4 c  Water
     21 oz Can blueberry pie filling
      6 oz (2 pkg) raspberry-flavour
           - Jello
 
  In a 4 to 6 quart heavy pot, combine rhubarb, sugar, and
  the water. Bring to boiling; reduce heat. Simmer,
  uncovered, for 5 minutes, stirring constantly.
  
  Stir in blueberry pie filling. Return to boiling; boil for
  6 minutes, stirring constantly. Stir in gelatin. Return to
  boiling; boil for 3 minutes, stirring constantly.
  
  Ladle hot jam into half-pint freezer containers, leaving a
  1/2" headspace. Seal and label. Let stand at room
  temperature for about 8 hours or until jam is set. Store
  for up to 3 weeks in the refrigerator or for up to 1 year
  in the freezer.
  
  Serving Size: 1 tablespoon
  
  Yields: 8 half-pints
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Oh, quit your whining.  You've got another leg...
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