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- 6 cup(s) rhubarb chopped
- 5 cup(s) sugar
- 1 can(s) blueberry pie filling or flavor of choice
- 2 box(es) raspberry jello or flavor of choice
- Combine rhubarb and sugar and let stand until juice forms. Cook until tender. Add pie filling, bring to boil and cook for 3 minutes. Remove from heat and add 2 boxes jello. Stir until jello is dissolved. Pour into jars and let them seal.
This recipe is a personal recipe added by Jared06 and has not been tested or endorsed by MyRecipes.
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Rhubarb Jelly Recipe at a Glance
- COURSE: Dips/Spreads