Very Cherry & Rhubarb Jam
Created by Maddie on July 31, 2012
- Servings: 5
- Prep Time: 10m
- Cook Time: 10m
- Recipe #7516
Ingredients
- 4 cups diced rhubarb (fresh or frozen)
- 1 1/2 cups granulated sugar
- 1 package (3 ounce) Jell-O gelatin (cherry)
- 1 can (21 ounce) cherry pie filling
How to Make
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Step 1: In a large bowl combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
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Step 2: Transfer rhubarb/sugar mixture to a large saucepan. 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.
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Step 3: Transfer to jars; cool. Cover and store in the refrigerator for up to 3 weeks.
Nutritional Facts
- Serving Size: 1 (293.9 g)
- Calories 891.2
- Total Fat - 26.8 g
- Saturated Fat - 7.2 g
- Cholesterol - 10.7 mg
- Sodium - 1329.1 mg
- Total Carbohydrate - 152.3 g
- Dietary Fiber - 6.1 g
- Sugars - 75.6 g
- Protein - 13.2 g
- Calcium - 349.8 mg
- Iron - 3.2 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.8 mg