Blueberry Rhubarb Jam

Here's one for the rhubarb lovers among us. That includes me and, since I am also a blueberry lover, this recipe is practically perfect in my opinion.

In a large saucepan, bring 7 cups chopped rhubarb, 1 can blueberry pie filling and 4 cups sugar to a boil and keep at the boil for 10 minutes. Then add two 3 oz. packages of raspberry Jello stirring until dissolved. Remove from heat. Can be frozen or preserved using the hot water bath method.

And it is good!