recipe: Rhubarb Cherry Jelly

Rhubarb Cherry Jelly

Rhubarb Cherry Jelly
  • Prep Time: 1 d 45 m
  • Calories: 165 kcal

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  1. Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
  2. Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.
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