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RHUBARB-CHERRY JAM

6 cups chopped rhubarb \ Mix together and

4 cups sugar / set overnight.

The next morning, cook 20-30 minutes until rhubarb is tender. Stir in:

1 - 21 oz. can cherry pie filling

1 - 6 oz. pkg. cherry jell-o

Bring to a boil. Immediately ladel into hot jars and seal. Turn jars upsidedown for 5 minutes. This will take 24 hours to set. You may want to chop the cherries into smaller pieces, but we prefer the chunky consistency.