Cherry Rhubarb Jam Recipe

Cherry Rhubarb Jam Recipe
Photo by: Taste of Home
Rating

100% would make again

This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. "My mother gives jars of it to friends during rhubarb season...it's so delicious on toast and muffins," says Faye Sampson from Radcliffe, Iowa.

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  • 80 Servings
  • Prep: 10 min. + standing Cook: 15 min. + cooling

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1 package (3 ounces) cherry gelatin
  • 1 can (21 ounces) cherry pie filling
  • 1/8 teaspoon almond extract, optional

Directions

  • In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
  • Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks. Yield: 5 cups.

Nutrition Facts: 1 serving (1 tablespoon) equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 7 g carbohydrate, trace fiber, trace protein.

Cherry Rhubarb Jam published in Taste of Home June/July 2007, p41

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Reviews for Cherry Rhubarb Jam (2)

Cherry Rhubarb Jam Recipe

Cherry Rhubarb Jam

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on May. 18, 2009 by Kris Countryman

I have frozen this with very good success.

Reviewed on Aug. 21, 2008 by cdoty

Can this be frozen?

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