Featured Pinch Tips Video
- 1/2 c. water 5 c. cut up rhubarb 5 c. sugar 2 c. blueberries 2 (3 oz.) boxes raspberry jello
1Cook rhubarb with water on low heat until tender. Add sugar and cook and stir for a few minutes until sugar is dissolved. Add blueberries and boil for 10 minutes. Add Jello and stir until dissolved. Put in jars and seal.