Rhubarb Cherry Jam

"Rhubarb, sugar, cherry gelatin, and canned cherry pie filling; make up this wonderful tasting jam."
 
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Ready In:
1hr
Ingredients:
4
Yields:
4 pints
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ingredients

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directions

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture in a large kettle.
  • Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
  • Add the can of pie filling, and stir thoroughly until mixed through.
  • Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

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Reviews

  1. 6 cups sugar 1 can 15 1/2 pineaple 3 boxs jello made april 28 2003 got from wjag it very good says darlene
     
  2. Just like I remember when I was a kid! Oh, also is really good on vanilla ice cream too!!
     
  3. This was a big hit in our house. It's easy to make and doesn't require alot of prep time. I mashed up the cherries in the pie filling for a smoother texture.
     
  4. My grandmother loves this and so I make it for her with rhubarb from my garden (it's a bit too sweet for my taste). It is easy to make, and has a beautiful bright red color so it would be a pretty gift. It also freezes wonderfully. And for anyone who watches or feeds birds - the Baltimore orioles that visit my yard each summer go nuts for this when I put some out for them.
     
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RECIPE SUBMITTED BY

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