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Raspberry Rhubarb Jam Recipe


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     Raspberry Rhubarb Jam

Category   Breakfast - Brunch
Sub Category   None
Servings   3 pints

6 cups sliced fresh or frozen rhubarb
4 cups sugar
1 package (6 ounces) raspberry gelatin
1 can (21 ounces) raspberry pie filling

Combine rhubarb and sugar in a saucepan; cover and let stand overnight. The next day, simmer, uncovered, until rhubarb is tender, about 30 minutes. Stir in gelatin and pie filling. Bring to a boil. Remove from the heat; cool. Pack in containers and refrigerate or freeze until ready to serve. Yield- 3 pints.

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