Name: Cherry Rhubarb Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Ingredients: 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

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Cherry Rhubarb Jam

15 min5 servings

This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa

Ingredients

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

Instructions

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

2 Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.