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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry - Rhubarb Jam Recipe

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This recipe for Cherry - Rhubarb Jam is from The Baker Family Cookbook, 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:  
5 c. rhubarb, finely cut
1 c. water
5 c. sugar
1 can cherry pie filling
2 pkg. (3oz. size) cherry gelatin
Directions:
Directions:
Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Personal Notes:
Personal Notes:
This is a good way to use rhubarb and it makes a very delicious jam.

 

 

 

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