Rhubarb Cherry Refrigerator or Freezer Jelly
- Ready In:
- 24hrs
- Ingredients:
- 5
- Serves:
-
30
ingredients
- 8 cups fresh diced rhubarb
- 4 cups sugar
- 1 (21 ounce) can cherry pie filling (or use strawberry)
- 1 (5 ounce) package cherry gelatin (or use lemon or strawberry)
- 1⁄8 teaspoon almond extract (optional)
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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