This recipe for Rhubarb jam, by Lorna Lillis, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 qts chopped rhubarb 3 C sugar 1 21 oz can cherry pie filling 1 3 oz pkg flavored gelatin
Combine rhubarb and sugar; allow to stand overnight. Transfer to saucepan and bring to a boil. Reduce heat, simmer 10 min. Add pie filling and return to a boil. Remove from heat, add gelatin and stir until dissolved. Spoon into jars or freezer containers.
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