Rhubarb Cherry Refrigerator or Freezer Jelly

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READY IN: 24hrs
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well.
  • Cover and refrigerate overnight.
  • Place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally.
  • Stir in the pie filling and gelatin powder; bring the mixture to a medium boil, stirring until no gelatin granules remain and the mixture is completely combined.
  • Stir in almond extract (if using).
  • Pour into a heat-proof shallow pan and refrigerate.
  • When the mixture is completely cold, place into plastic containers or glass jars.
  • Store in refrigerator of freeze.
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