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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cherry Rhubarb Jam Recipe

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This recipe for Cherry Rhubarb Jam is from Helen's Fabulous Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c diced fresh or frozen rhubarb
1½ c sugar
1 pckg (3 oz) cherry gelatin
1 can (21 oz) cherry pie filling
⅛ t almond extract, optional
Directions:
Directions:
In large sauce pan, combine rhubarb and sugar. Let stand for 1½ hours, stirring occasionally. Bring to a boil and cook uncovered for 10 minutes or until rhubarb is tender. Remove from the heat. Stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars. Cool, cover and store in the refrigerator for up to 3 weeks.

 

 

 

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