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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I think this would be excellent on freshly baked biscuits. Taken from Rhubarb: more than just pies . Ingredients:
5 cups diced rhubarb |
1 cup water |
5 cups white sugar |
1 (21 ounce) can blueberry pie filling |
1 (6 ounce) package raspberry jell-o gelatin |
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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