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Rhubarb Jam Recipe

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This recipe for Rhubarb Jam is from The BNSF Light The Night Topeka Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. rhubarb, cut fine
5 c. sugar
1 c. water
1 can cherry pie filling
2 3-oz. boxes of cherry gelatin
Directions:
Directions:
Cook rhubarb, sugar and water until rhubard is tender. Add pie filling. Boil for 6 to 8 minutes, stirring so jam doesn't burn or stick to bottom of the pan. Remove from heat and add gelatin. Stir until disolved. Pour into containers. This freezes well.

Substitute blueberry pie filling and grape or raspberry gelatin if desired. Apricot pie filling and apricot gelatin may also be substituted.

 

 

 

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