Raspberry - Rhubarb Jam
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5 c. diced rhubarb
1 c. water
5 c. sugar
1 can raspberry pie filling
2 pkgs. raspberry Jello
Cook rhubarb in water until tender. Add sugar and cook a few more minutes. Add pie filling and cook 6 to 8 minutes more. Remove from heat and stir in Jello. Keep in the refrigerator or freezer.
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