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Recipe: Rhubarb Cherry Jelly (using cherry pie filling and jello)

Preserving - Jams, Jellies
RHUBARB CHERRY JELLY

6 cups diced Michigan rhubarb
4 cups Michigan white sugar
1 (21 ounce) can Michigan cherry pie filling
2 packages (3 ounce each) cherry flavored gelatin

Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.

Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently.

Stir in cherry pie filling and dry 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.

Makes 2 pints
Source: Michigan Department of Agriculture
MsgID: 206906
Shared by: Betsy at Recipelink.com
Board: Canning and Preserving at Recipelink.com
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