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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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