Reviewed: Jul. 4, 2009

I made a different version of this with peach jello and pie filling. Turned out really great! My family loves it. I'm also planning to try this recipe with apricot jello and pie filling

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cole0177

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Reviewed: Jul. 2, 2009

This became a family favorite! We actually fight over who gets the jars! We hide it in the fridge hoping no one else will find it. Great recipe!

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Amy F.

Cooking Level: Intermediate

Living In: Loveland, Ohio, USA

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Reviewed: Jun. 10, 2009

This is very good and easy to make. I increased the rhubarb to 8 cups and then followed rest of ingredients as given in the recipe. I froze several containers and water bathed 6 jars. By increasing the rhubarb, the cherry was not overwhelming and the jam had a subtle tartness. I'm fond of almond, so as one reviewer suggested I'd like to try that next time. It's a versatile recipe, easy and tasty. Thank you Nancy

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JUNEAD

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Reviewed: Jun. 20, 2007

Very yummy! I added 1/8 tsp almond extract at the end. My favorite way to eat this is on oatmeal pancakes. :)

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: May 19, 2007

Very easy! It does have a nice strong cherry taste; which I love.

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Dar Biss

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Reviewed: May 14, 2007

Terrific. I have made this dozens of times and have substituted 2 cups of fresh or frozen strwberries for 2 cups of the rhubarb.

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ARBEE

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Reviewed: Jan. 31, 2007

I used the cherry pie filling but substituted lemon jello because that is what I had on hand, and it was fantastic. Not too sweet and tasted wonderful! My family loves it.

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NETCRAWLER2000CA

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Reviewed: May 29, 2006

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 raspberry jello - it turned out fantastic. Killer when heated up and served over ice cream! Next time I'll try rhubarb strawberry pie filling and strawberry jello. Very good recipe with lots of possibilities!

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VENUS781

Cooking Level: Intermediate

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Reviewed: May 27, 2006

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 pineapple along with the jello (which was sugarfree), and light cherry pie filling. I brought it all to a boil and then slow boiled for about 20 minutes, to thicken, stirring often. I water bath canned in sealed jars for about 15 minutes. I can really taste all three flavors in the jelly and it's not oversweet. Fantastic on toast, ice cream, and I'm sure will be great with ham.

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phunt

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Reviewed: May 4, 2006

This was super easy and I'm a beginner! I would agree that the cherries overpowered the rhubarb though (I even used the suggestion of using 1/2 flavored Jello and 1/2 plain), so next time I'll cut back on the pie filling.

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Jan. 27, 2006

Gave this recipe to my Mom to make(I make the homemade bread she makes the jam/jellies)and this was awesome.Whole family went nuts for it.Divine on fresh from the oven bread-I can only imagine over some good vanilla ice cream-thanks for adding a new staple to our homes!!!

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Jul. 14, 2005

I have made this for years. Try using blueberry pie filling and raspberry jello with the rhubard. Yummy.

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ALLIEBABA

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Reviewed: Jun. 7, 2005

This has always been a favorite recipe of mine. Easy and enjoyed by family and friends. When I make it I use raspberry pie filling and jello! Yummy!

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FALLINGSTAR71

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Reviewed: May 13, 2005

fantastic I don't cook much anymore and this was very easy,I think it would be good using raspberries instead of cherry also.Great recipe

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CATHOUSECOOKING

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Reviewed: Jul. 11, 2004

This is an excellent recipe, of which I've also tried with pineapple. I have been using jello with jam recipes for years, strawberry being the best but this is a close second.

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BILLSGAL53

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Reviewed: May 20, 2004

Loved this recipe. So easy to make and can't wait to try it with strawberry pie filling and strawberry jello. Will definately make again. Co workers loved it also.

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MABIKE74

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Reviewed: Jun. 12, 2003

I served this with ham...definately better than pineapple and my company loved it.

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LALAB721

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Reviewed: Jun. 3, 2003

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 though!!

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JUSRIGHT

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Reviewed: May 17, 2003

This recipe is "FANTASTIC"!!! My family is not fond of rhubarb but, loved this jam!!!! I work in a school cafeteria and and the cooks that I work with couldn't believe it had rhubarb in it!!! Really easy

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TOPMOM

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Reviewed: Apr. 29, 2003

I've made this recipe for years and it is delicious over vanilla ice cream. It doesn't get any better.....

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SANDJEAN

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Rhubarb Cherry Jelly

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