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Cherry Rhubarb Jam

5 c Rhubarb — finely cut
1 c Water
5 c Sugar
1 (21 oz.) can cherry pie filling
6 oz Cherry Jello (can use sugar free Jello)
Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.

Jellies and Jams | February 24th, 2008by admin
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