Cherry Rhubarb Jam

Ingredients:

  • 5 cups rhubarb, finely cut
  • 1 cup water
  • 5 cups granulated sugar
  • 1 - 21 oz. can cherry pie filling
  • 1 - 6 oz. box cherry Jell-O (can use sugar free Jell-O)

Preparation:

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit.

Remove from heat. Add Jell-O; stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.

Servings: Print This Page
jams 1
jams 2