Sunday, July 26, 2009

Cherry-Almond Rhubarb Jam

This is seriously the best.jam.ever. Seriously. Like, for reals.


4 cups (1.5lb) finely-chopped rhubarb (1/4" slices)
1.5 cups sugar
1 3oz package cherry jello
1 21oz can cherry pie filling (I used Comstock More Fruit)
1/4 teaspoon almond extract

~Mix rhubarb and sugar, allow to stand 1.5 hours, stirring occasionally.
~Bring to a boil, and continue boiling for 10 minutes, stirring frequently.
~Remove from heat.
~Add powdered jello and stir.
~Add pie filling and almond flavoring and stir.
~Fill prepared canning jars (8oz) using proper aseptic technique.
~Process 25 minutes in a boiling water bath.

Yield: approximately six (6) 8oz jelly jars.

Recipe compliments of Jenn S.

No comments:

Post a Comment