Cherry Rhubarb Jam

•4 cups diced fresh or frozen rhubarb
•1-1/2 cups sugar
•1 package (3 ounces) cherry gelatin
•1 can (21 ounces) cherry pie filling
•1/8 teaspoon almond extract, optional

Directions

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

• Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender.

• Remove from the heat; stir in gelatin until dissolved.

• Stir in pie filling and extract if desired.

• Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks.

Yield: 5 cups.

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Thank you so much for the rhubarb recipes! Can't wait to try them!!!

Kathryn
Countryfarm Lifestyles