Ingrédients pour Cherry Rhubarb Jam
- 4 cups chopped rhubarb
- 3 cups granulated sugar
- Cherry Jell O
- Cherry Pie Filling
- Almond Extract
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Comment préparer Cherry Rhubarb Jam
- Dice 4 cups of rhubarb and combine it with 3 cups of granulated sugar in a large saucepan. Let stand for 1 1/2 hours to allow the rhubarb to release its juices.
- Bring the sugar and rhubarb mixture to a rolling boil over medium-high heat, uncovered. Cook for 10-12 minutes, or until the rhubarb is tender and the mixture has thickened slightly.
- Remove from heat and stir in 1 package (1 ounce) of powdered gelatin until completely dissolved.
- Stir in 1 (21 ounce) can of cherry pie filling until evenly distributed.
- Add 1 teaspoon of almond extract (optional) and 1/2 teaspoon of vanilla extract. Stir to combine.
- Carefully ladle the hot jam into sterilized half-pint jars, leaving about 1/4 inch headspace. Wipe the rims clean, and seal with lids and rings.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars and let cool completely. Check seals to ensure they have popped. Store in a cool, dark place. Makes approximately 5 cups of jam.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
244g
Fat
0g
Carbs
36g
