By Legna on April 16, 2008
"This is a variation of the Blueberry Rhubarb Jam recipe. You can use splenda and sugar free jello and it will turn out great, it will just make a smaller batch. I only gave a cook time on this recipe, because the prep time will vary if you use fresh rhubarb or frozen already diced rhubarb."
Serving Size: 1 (1954 g)
Servings Per Recipe: 1
"This was very easy to make. Love the smell from the peach jello as you stir it in. The only thing I did different was to use 1/2 the amount of sugar. I'll try her suggestion using splenda and sugar free jello when I make this again. But first, I want to make Legna's Recipe #298801 next. Made for *Zaar Cookbooks Tag 2008* game"