Total Time
1hr
Prep 15 mins
Cook 45 mins

Rhubarb, sugar, cherry gelatin, and canned cherry pie filling; make up this wonderful tasting jam.

Directions

  1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  2. Cover the bowl, and place it in the refrigerator overnight.
  3. The next morning, place the rhubarb mixture in a large kettle.
  4. 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).
  5. Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
  6. Add the can of pie filling, and stir thoroughly until mixed through.
  7. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  8. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  9. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Most Helpful

6 cups sugar 1 can 15 1/2 pineaple 3 boxs jello made april 28 2003 got from wjag it very good says darlene

Dienia B. April 21, 2009

Just like I remember when I was a kid! Oh, also is really good on vanilla ice cream too!!

TheNovakFamily May 23, 2007

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.

Lorrie Anne July 03, 2004