Rhubarb Cherry Jelly
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"An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this."
Original recipe yield: 2 pints.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 1 Day 45 Minutes
- Servings:
- 32
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INGREDIENTS:
- 6 cups diced rhubarb
- 4 cups white sugar
- 1 (21 ounce) can cherry pie filling
- 1 (6 ounce) package cherry flavored gelatin
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DIRECTIONS:
- Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
- Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.
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