Cherry Rhubarb Jam
Total TimePrep: 10 min. + standing Cook: 15 min. + cooling
- 4 cups diced fresh or frozen rhubarb
- 1-1/2 cups sugar
- 1 package (3 ounces) cherry gelatin
- 1 can (21 ounces) cherry pie filling
- 1/8 teaspoon almond extract, optional
- In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
- Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.
Nutrition Facts1 tablespoon: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.
Jun 23, 2020
This is a Fantastic Jam, If Friends And Family know i have it, they want some. I always make multiple batches and it never seems enough, and to Micheals question it is the regular jello that has sugar in it, not sugar free jello
Jul 13, 2017
Your directions say 1package (3oz) of Cherry jello. However my packages are .3 oz. To get 3 oz it will take 33 1/3 packages. Are you sure the . Isn't missing in your directions?
Jun 11, 2014
Good and easy to make!
Jun 18, 2013
No comment left
Jul 20, 2012
this is wonderful, and easy. I also processed the jars for 10 min. this is a must try.
May 29, 2012
My grandchildren absolutely loved this.I may add an additional cup of rhubarb next time or decrease the sugar by 1/2 C. With the sweet in the jello and the pie filling, I think less sugar would not be missed!
May 18, 2012
Everyone who eats this raves about how yummy it is! I processed in jelly jars in a water bath for 10 min. for easier storage. Gave to my daughter's preschool teachers for teacher appreciation week and they all went nuts! This will definitely become a regular jam recipe!
May 10, 2012
On my second batch today. I'm going to take some to my relatives in CA. I really love the taste and the recipe is so easy!
Apr 29, 2012
I have used this recipe for years. I like to chop the cherries slightly in food processor so they spread throughout the jam.
Jun 15, 2011
I had frozen some fresh rhubarb earlier, which I used in this recipe. I measured the rhubarb, then thawed, and gently squeezed any excess liquid. Easy recipe that got rave reviews, such as, "Fantastic" and "Awesome". I also froze some jam to see if it would taste the same, have the same consistency, etc. and it worked out great! Will be giving as gifts throughout the year, including Christmas time.