Rhubarb-Cherry Jam

1. 1

   Mix rhubarb and sugar.

2. 2

   Let stand until it makes its own juice.

3. 3

   Then boil 10 minutes.

4. 4

   Add 2 small packages jello and pie filling.

5. 5

   Heat again and put in jars.

6. 6

   Let cool and freeze in glass jam jars or small plastic containers.

7. 7

   Will keep in refrigerator up to 3 weeks.

No additional tips available.