RHUBARB CHERRY JELLY
An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this.
Provided by Nancy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT45m
Yield 32
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 42.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 16.9 mg, Sugar 31.5 g
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