Guest guest Posted April 25, 2003 Report Share Posted April 25, 2003 Rhubarb Cherry Jelly Servings: 32 Ingredients: 6 cups diced rhubarb 4 cups white sugar 1 (21 ounce) can cherry pie filling 1 (6 ounce) package cherry flavored gelatin 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. ===== *********** My Special Thought To You: There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
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