Recipe by Nancy
"An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (21 ounce) can
cherry pie filling
1 (6 ounce) package
cherry flavored Jell-O®
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.
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 cherry gelatin. I will make it again!!
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 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!
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!!
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 fabulous!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Cherry Jelly
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: < 1
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a sweet and tart fruit pie with cherries and rhubarb.
See how to make blueberry and rhubarb jam.
See how to make a colorful Christmas relish that’s sweet and spicy.