Cherry Rhubarb Jam

Ingredients

• 4 cups diced fresh or frozen rhubarb
• 1 1/2 cups sugar
• 1 package cherry gelatin (3oz.)
• 1 can cherry pie filling
• 1/8 tsp. almond extract, opt.

Directions

In a large saucepan, combine the rhubarb and sugar; let stand for 1 1/2 hours, stirring occasionally. Bring to a boil; cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from the heat; stir in gelatin until dissolved. Stir in pie filling and extract, if desired. Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks.

By Robin from Washington, IA Email: srpetty@iowatelecom.net