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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 80 |
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This tangy sweet spread is jam-packed with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season Ingredients:
4 cups diced fresh or frozen rhubarb |
1-1/2 cups sugar |
1 package (3 ounces) cherry gelatin |
1 can (21 ounces) cherry pie filling |
1/8 teaspoon almond extract, optional |
Directions:
1. In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
2. 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. Yield: 5 cups.
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