Rhubarb Cherry Jam
Deliciously quick and easy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 cup 1x
- Category: Spread
- Cuisine: American
Ingredients
Scale
- 5 cups rhubarb
- 1 cup water
- 5 cups sugar
- 1 20 ounce can cherry pie filling
- 2 3 oz boxes of raspberry gelatin, sugar free
Instructions
- Slice rhubarb in one inch pieces and place in large saucepan.
- Add water and cook rhubarb until tender and easily pierced with fork.
- Add sugar, stirring thoroughly over medium heat. Bring to boil again and cook for 3-5 minutes longer.
- Stir in cherry pie filling and cook for 6-8 minutes longer, stirring frequently.
- Remove from heat.
- Add gelatin and stir until dissolved.
- Pour in jelly jars. Cover and cool, then refrigerate.
Notes
You can use strawberry or blueberry pie filling instead of the cherry pie filling. The strawberry version was used as filling for a niece’s wedding cake – delicious!
Charlene @ A Pinch of Joy
Nutrition
- Calories: 193
- Carbohydrates: 49 carbs
- Protein: 1 g
Find it online: https://www.apinchofjoy.com/blog/2013/06/11/rhubarb-cherry-jam/