Cherry Rhubarb Jam
Taste of Home
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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.
SERVINGS: 80
CATEGORY: Condiment
METHOD: Other stovetop
TIME: 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.