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READY IN 1+ days

Rhubarb Cherry Jelly

Read Reviews (33)

"An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this." — Nancy

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 2 pints Change Servings

6 cups diced rhubarb
4 cups white sugar

1 (21 ounce) can cherry pie filling
1 (6 ounce) package cherry flavored Jell-O®

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Directions

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.

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PREP 15 mins
COOK 30 mins
READY IN 1 day 45 mins

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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.

—phunt

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Jul 24, 2003

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!!

—SheilaAnn

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37 Ratings

Jul 24, 2003

This recipe is a great way to get rid of all of that rhubarb growing in your garden. I highly recommend it!

—Esmee

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Jul 24, 2003

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!

—MARYANN SUE

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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!

—VENUS781

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Aug 12, 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!!

—JUSRIGHT

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Jul 24, 2003

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!

—REGALVIN

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Jul 24, 2003

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.

—BECCA JOY

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Nutrition

Calories
165 kcal
8%

Carbohydrates
42.1 g
14%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.6 g
2%

Protein
0.6 g
1%

Sodium
17 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Cherry Jelly

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 165
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 17mg < 1 %
Potassium 42mg 1 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 0.6g 2 %
Protein 0.6g 1 %
** Sugars 31.5g
Vitamin A 1 %
Vitamin C 2 %
Calcium 4 %
Iron 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.