Rhubarb Cherry Refrigerator or Freezer Jelly |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 30 |
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This can be refrigerated or stored in the freezer, try this with different flavors of jell-0, the possibilities are endless! fresh chopped strawberries can be replaced for the rhubarb if desired or use half of each, plan ahead there is a 24 hour chilling time for the rhubarb, servings is only estimated, this is a sweet jelly ;-) Ingredients:
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) |
Directions:
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.
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