Cherry Rhubarb Jam - Homemade Food Gift

Cherry Rhubarb Jam

This tangy, sweet spread is jam-packed with cherry flavor plus a hint of rhubarb. My brother gives jars of it to friends during the holidays. It's so tasty on toast and muffins.

Faye Sampson Radcliffe, Iowa

4 cups diced fresh or frozen rhubarb

1-1/2 cups sugar

1 package (3oz) cherry gelatin

1 can (21oz) cherry pie filling

1/8 teaspoon almond extract, optional

In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally

Bring to a boil; cook, uncovered, for ten minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks. 

Yields; 3 cups