Rhubarb Cherry Jelly

Rhubarb Cherry Jelly

36

"An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this."

Ingredients

1 d 45 m {{adjustedServings}} servings 165 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
  2. 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.
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Reviews

36
  1. 40 Ratings

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I read all the reviews and then made a few changes to the original recipe. I used almost 8 cups of rhubarb instead of the 6 and after cooking until soft, I added a 20 ounce can of crushed pineap...

This is a good recipe. The cherry gelatin flavor is a bit overpowering. Next time I will use a 3oz package of cherry gelatin and a 3 oz package of unflavored gelatin instead of a 6 oz. pkg of ...

This recipe is a great way to get rid of all of that rhubarb growing in your garden. I highly recommend it!