Rhubarb Berry Jam

Ingredients

• 8 cups sliced rhubarb, cut into 1/2 inch pieces
• 3 cups granulated sugar

• 1 (3 ounce) box raspberry gelatin

• 1 (3 ounce) box strawberry gelatin

• 1 (21 ounce) can blueberry pie filling

Directions

1. 1

   In a large bowl, add rhubarb and sugar; stir to coat evenly.

2. 2

   Cover bowl, and place in the refrigerator overnight.

3. 3

   The next morning, place rhubarb mixture in a large kettle.

4. 4

   Cook over medium heat, stirring constantly; until mixture starts to boil.

5. 5

   Lower heat just a bit, and cook for 12 minutes (stirring constantly).

6. 6

   Remove from heat, add the gelatin; keep stirring for 1 minute.

7. 7

   Add the can of pie filling; stir until mixed through.

8. 8

   Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.

9. 9

   Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.

10. 10

    Cool to room temperature, before storing in the refrigerator or freezer.

11. 11

    *Note: I can't remember exactly how many pints or half-pints of jam this made, but I know I had more than 4 pints of jam when finished.