Rhubarb Cherry Refrigerator Or Freezer Jelly

1. 1

   Place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well.

2. 2

   Cover and refrigerate overnight.

3. 3

   Place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally.

4. 4

   Stir in the pie filling and gelatin powder; bring the mixture to a medium boil, stirring until no gelatin granules remain and the mixture is completely combined.

5. 5

   Stir in almond extract (if using).

6. 6

   Pour into a heat-proof shallow pan and refrigerate.

7. 7

   When the mixture is completely cold, place into plastic containers or glass jars.

8. 8

   Store in refrigerator of freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.