Cherry Rhubarb Jam

1. 1

   Dice rhubarb and combine with sugar and let stand 1 1/2 hours.

2. 2

   Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.

3. 3

   Remove from heat and stir in gelatin until dissolved.

4. 4

   Stir in pie filling (She didn't cut up the cherries but I will.)

5. 5

   Add extracts.

6. 6

   Put in jars and refrigerate.

7. 7

   After this is cool I plan on freezing five 1/2 pint jars of jam.

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