Rhubarb Cherry Refrigerator Or Freezer Jelly

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 30
• 8 cups fresh diced rhubarb
• 4 cups sugar
• 1 (21 ounce) can cherry pie filling (or use strawberry)
• 1 (5 ounce) package cherry gelatin (or use lemon or strawberry)
• 1/8 teaspoon almond extract (optional)

Recipe

• 1 place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well.
• 2 cover and refrigerate overnight.
• 3 place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally.
• 4 stir in the pie filling and gelatin powder; bring the mixture to a medium boil, stirring until no gelatin granules remain and the mixture is completely combined.
• 5 stir in almond extract (if using).
• 6 pour into a heat-proof shallow pan and refrigerate.
• 7 when the mixture is completely cold, place into plastic containers or glass jars.
• 8 store in refrigerator of freeze.