Rhubarb Cherry Jam
Prep time
Cook time
Total time
Deliciously quick and easy!
Recipe type: Spread
Cuisine: American
Serves: 6 cup
  • 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
  1. Slice rhubarb in one inch pieces and place in large saucepan.
  2. Add water and cook rhubarb until tender and easily pierced with fork.
  3. Add sugar, stirring thoroughly over medium heat. Bring to boil again and cook for 3-5 minutes longer.
  4. Stir in cherry pie filling and cook for 6-8 minutes longer, stirring frequently.
  5. Remove from heat.
  6. Add gelatin and stir until dissolved.
  7. Pour in jelly jars. Cover and cool, then refrigerate.
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 Information
Calories: 193 Carbohydrates: 49 carbs Protein: 1 g
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2013/06/rhubarb-cherry-jam/