Cherry Rhubarb Jam
- 4 cups diced fresh or frozen rhubarb
- 1 1/2 cups sugar
- 1 package cherry gelatin (3oz.)
- 1 can cherry pie filling
- 1/8 tsp. almond extract, opt.
In a large saucepan, combine the rhubarb and sugar; let stand for 1 1/2 hours, stirring occasionally. Bring to a boil; 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.
By Robin from Washington, IA
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