Evelyn Albertson, Warsaw, Indiana, sends several rhubarb recipes including this one, writing, “I freeze the jam in the spring for gifts at Christmastime. The first time it didn’t set up, but made a good ice cream topping.”
MAIN ARTICLE:
Easy Rhubarb Recipes
Cherry Rhubarb Jam Recipe
5 cups cut-up rhubarb, in 1/2-inch pieces
1 cup water
5 cups sugar
1 can (21 ounces) cherry pie filling
2 packages (3 ounces each) cherry gelatin
1/8 teaspoon almond extract
In large pan, cook rhubarb in water until tender.
Add sugar and continue cooking for another 10 minutes. Add pie filling and cook for an additional 10 minutes. Stir thoroughly. Remove from heat.
Stir in gelatin and almond extract.
Cool and pour in jars; refrigerate or put in freezer. Yields 7 jars.
