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Cherry Rhubarb Jam

Total Time

Prep: 10 min. + standing Cook: 15 min. + cooling

Makes

5 cups

This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Cherry Rhubarb Jam Recipe photo by Taste of Home

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1 package (3 ounces) cherry gelatin
  • 1 can (21 ounces) cherry pie filling
  • 1/8 teaspoon almond extract, optional

Directions

  1. In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
  2. Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

Nutrition Facts

1 tablespoon: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 0 protein.

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