Taste of Home
Cherry Rhubarb Jam
TOTAL TIME: Prep: 10 min. + standing Cook: 15 min. + cooling
YIELD: 5 cups.
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
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
-
1.
In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
-
2.
Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.
Nutrition Facts
1 tablespoon: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.
© 2024 RDA Enthusiast Brands, LLC