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 AppetizersPreserves, Pickles, etc.JAM, JELLY, PRESERVES >>>>> >  Cherry Rhubarb Jelly >

 

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CHERRY RHUBARB JELLY

Yields 2 pints.

• 6 cups diced rhubarb
• 4 cups white sugar
• 1-21 oz. can tart cherry pie filling
• 1-6 oz package cherry flavored gelatin


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.


Cherry Marketing Institute www.cherrymkt.org
 

 

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