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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