Cook rhubarb and water until tender. Add sugar and cook 5 minutes (rolling boil). Add blueberry pie filling and cook 7 minutes. Remove from heat and add jello. Stir until it is dissolved. Put in jars. You may cold pack or freeze.
Ingredients
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5 cups rhubarb
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1 cup water
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5 cups sugar
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1 can Blueberry Pie Filling
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2 red raspberry Jell O (3 ounce )
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