Rhubarb Cherry Jelly
Makes 2 pints (32 servings).
6 cups diced rhubarb
4 cups white sugar
1 (21 ounce) can cherry pie filling
1 (6 ounce) package cherry flavored gelatin
Directions
1 Place rhubarb in a large bowl. Pour sugar over top and
stir to coat. Cover bowl and refrigerate overnight.
2 Place rhubarb mixture in a pot and cook over medium
heat until tender, stirring frequently. Stir in pie filling
and gelatin, and bring mixture to a boil. Pour into a
shallow pan and allow to cool in refrigerator. When jelly is
cool, pack into jars or plastic containers. Can be
refrigerated or frozen.
Makes 2 pints (32 servings).
6 cups diced rhubarb
4 cups white sugar
1 (21 ounce) can cherry pie filling
1 (6 ounce) package cherry flavored gelatin
Directions
1 Place rhubarb in a large bowl. Pour sugar over top and
stir to coat. Cover bowl and refrigerate overnight.
2 Place rhubarb mixture in a pot and cook over medium
heat until tender, stirring frequently. Stir in pie filling
and gelatin, and bring mixture to a boil. Pour into a
shallow pan and allow to cool in refrigerator. When jelly is
cool, pack into jars or plastic containers. Can be
refrigerated or frozen.
