Cherry Rhubarb Jam

1. 1

   In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.

2. 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.

* Per serving · 4 servings · Values may vary.

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