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Cherry Rhubarb Jam Recipe

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This recipe for Cherry Rhubarb Jam is from The Bever 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:  
4 cups diced fresh or frozen rhubarb
1 1/2 cups sugar
1 package (3 oz) cherry jello
1 can (21 oz) cherry pie filling
1/8 tsp almond extract (optional)
Directions:
Directions:
In a large saucepan, combine rhubarb and sugar. Let stand 1 1/2 hours, stirring occasionally. Place on stove top and bring to boil, cook uncovered, for 10 minutes until rhubarb is tender. Remove from heat. Stir in jello until dissolved. Stir in pie filling and extract if desired. Transfer to jars and let cool and store in freezer or refrigerator up to 3 weeks. Yields 5 cups. If you double the recipe it will yield 7 pints.

 

 

 

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