Cherry Rhubarb Jam

By WheretheMagicHappens

Sweet cherries with rhubarb undertones. Amazing flavor!


Adapted from "Taste of Home"

Ingredients

• 2 cups Diced Fresh or Frozen Rhubarb
• 3/4 cup Sugar
• 1/4 cup Cherry Gelatin
• 1/2 can (21 ounces) Cherry Pie Filling
• 3-4 drops Almond Extract, optional
• 1/8 tsp Vanilla, optional

Preparation

Step 1

In a saucepan, combine the rhubarb and sugar; let it stand for 1-1/2 hours, stirring occasionally.

Bring to a boil; cook uncovered for 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract.

Note: When I added the cherry pie filling, all of the cherries were whole and I wanted smaller pieces. Next time I will break up the cherries a little before I put them into the rhubarb mixture. It is harder to do once you have them in the hot mixture.

Transfer to containers and let cool. Cover and store in the refrigerator for up to 3 weeks.

Yield: 2-1/2 cups approx.

Nutritional Facts:
1 tablespoon - 28 calories
trace fat
0 cholesterol
4 mg sodium
7 g carbohydrate
trace fiber
trace protein