Rhubarb Cherry Jelly

Rhubarb Cherry Jelly

35 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 d 45 m
Nancy
Recipe by  Nancy

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

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Ingredients

Adjust Servings

Original recipe yields 2 pints

Directions

  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 (35)

Rate This Recipe
phunt
30

phunt

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 pineapple along with the jello (which was sugarfree), and light cherry pie filling. I brought it all to a boil and then slow boiled for about 20 minutes, to thicken, stirring often. I water bath canned in sealed jars for about 15 minutes. I can really taste all three flavors in the jelly and it's not oversweet. Fantastic on toast, ice cream, and I'm sure will be great with ham.

SheilaAnn
29

SheilaAnn

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 cherry gelatin. I will make it again!!

Esmee
28

Esmee

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

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 42.1 g
  • 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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