Rhubarb Cherry Jelly Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 17, 2012
We love this jelly, my son told me last night it was his favorite and to please make more. My mother also asked for the recipe. Thank you for a wonderful recipe that is so easy to make!
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Reviewed: Jul. 11, 2012
This was easy to make and very good. Also used apple pie filling because that was what I had. It turned out really good.
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Cooking Level: Intermediate

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Reviewed: Dec. 22, 2011
I doubled this recipe, but only used one package of cherry jello. It is very good, a nice taste of cherry without an overpowering cherry jello flavor. This recipe is now one of my fav's!
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Reviewed: Aug. 11, 2011
yummy. i used strawberry jello, cherry pie filling and half the amount of sugar... it's so yummy - love it already!
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Cooking Level: Expert

Home Town: Minden, Nevada, USA
Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jul. 7, 2011
Love this recipe! My Mom made a red raspberry flavored gelatin with a can of blueberry pie filling combo and that was great, too! My husband loves it on waffles.
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Reviewed: Aug. 20, 2010
I love this! I normally pay $5.00 a jar and now I know how to make it thanks to you! thank you!
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Reviewed: Jul. 29, 2010
I made this a little different since I couldn´t find any Cherry pie filling, don´t think we have it here in Iceland. I used crushed pineapple and Rasberry jello and it was SUPER!! The only this that I would change is the sugar, I´m going to use less of it next time. This is such an easy recipe that you can modify as you please, very good. This will be a regular in this household :)
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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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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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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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