Ingredients for Rhubarb Cherry Jam
- 4 cups chopped rhubarb
- Granulated Sugar
- Almond Flavoring
- Cherry Pie Filling
- Cherry Gelatin
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How to Make Rhubarb Cherry Jam
- Wash and chop 4 cups of rhubarb into small ½-inch pieces.
- Combine the chopped rhubarb with 3 cups of granulated sugar in a large glass bowl. Gently mix and let sit overnight in the refrigerator.
- In the morning, bring the rhubarb and sugar mixture to a boil over medium heat. Boil for 10 minutes, stirring occasionally, until slightly thickened.
- While the rhubarb mixture simmers, prepare 1 (15-ounce) can of cherry pie filling. Puree it in a blender until smooth.
- Add the pureed cherry pie filling to the rhubarb mixture. Bring the combined mixture back to a boil.
- Remove from heat. Stir in 1 (1.75-ounce) package of cherry flavored gelatin until completely dissolved.
- Add almond extract to taste (start with ½ teaspoon and adjust). Stir well.
- Pour the jam into sterilized jars, leaving ¼ inch headspace. Seal tightly.
- Makes approximately 4 pints. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
807g
Fat
0g
Carbs
91g
