Cherry Rhubarb Jam Recipe

Cherry Rhubarb Jam Recipe photo by 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. —Faye Sampson, Radcliffe, Iowa

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Cherry Rhubarb Jam Recipe

Prep: 10 min. + standing Cook: 15 min. + cooling

Yield: 80 Servings

10 15 25

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.

Nutritional 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.

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