Ingredients1 d 45 m servings 165 cals
- Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
- Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.
Per Serving: 165 calories; 0 g fat; 42.1 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 17 mg sodium. Full nutrition
ReviewsRead all reviews 37
I read all the reviews and then made a few changes to the original recipe. I used almost 8 cups of rhubarb instead of the 6 and after cooking until soft, I added a 20 ounce can of crushed pineap...
This is a good recipe. The cherry gelatin flavor is a bit overpowering. Next time I will use a 3oz package of cherry gelatin and a 3 oz package of unflavored gelatin instead of a 6 oz. pkg of ...
This recipe is a great way to get rid of all of that rhubarb growing in your garden. I highly recommend it!
My husband & I recently bought a small cafe in a rural town. We are serving this jelly and customers are beginning to request it! Thank you, Nancy!
I tried this recipe as is and then again with some small changes. We found the cherry version tasted a little too much like cherry jello. However, when we substituted wildberry pie filling and...
This was a nice jam. I also found it very strong with Cherry flavor! Also VERY sweet! Will cut back on sugar or add more rhubarb. Also will ruduce the cherry jello. This one has promise tho...
I made this jam during the summer, and my husband loved it so much that I made a second batch. I then made a third batch using strawberry pie filling and strawberry Jello. The result was fabul...
This is a delicious recipe to use the large crop of rhubarb I usually have in my garden. It's great to pull out of the freezer on a cold winter morning to eat on toast.