Rhuberry Jam
I think this would be excellent on freshly baked biscuits. Taken from
Steps
In a large preserving kettle , combine rhubarb and water.
Cook over medium-high heat for about 5 minutes or until rhubarb is tender.
Add sugar and bring to a boil.
Boil for 2 minutes.
Stir in pie filling.
Remove from the heat and let cool for 10 minutes.
Add jello and mix well.
Place in sterilized mason jars , leaving a 1 / 4 inch headspace.
Process in a boiling water bath for 15 minutes.
Remove from bath , let cool , check seals , label jars , and store in a cool , dry place.
Ingredients
rhubarb, water, white sugar, blueberry pie filling, raspberry jell-o gelatin