Monday, September 2, 2013

Cherry Rhubarb Jam

Contributor: Shelly McCracken
2002 Cowley Cookbook

5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello

Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello  and mix. Pour into jars and seal.

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