Rhubarb Cherry Jelly

32 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 1 day 45 min

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

Ingredients

6 cups diced rhubarb
4 cups white sugar
1 (21 ounce) can cherry pie filling
1 (6 ounce) package cherry flavored Jell-O®

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Metric US

Original recipe yields 2 pints

Directions

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.

Nutrition

Amount Per Serving (32 total)

Calories
165 cal
8%

Fat
0 g
< 1%

Carbs
42.1 g
14%

Based on a 2,000 calorie diet

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Reviews (32)

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phunt

May. 27, 2006

"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 al..." See moreong 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

Jul. 24, 2003

"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..." See more gelatin. I will make it again!!"