Rhubarb Cherry Jelly

Ingredients

• 6 cups diced rhubarb
• 4 cups white sugar
• 1 (21 ounce) can cherry pie filling
• 1 (6 ounce) package cherry flavored Jell-O®

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the diced rhubarb in a large heavy saucepan over medium heat and cook, stirring often, until it softens and breaks down, about 10 minutes.

2. Stir in the white sugar and cook until it dissolves completely and the rhubarb is very tender, about 5 minutes more.

3. Add the cherry pie filling and stir well. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, stirring often, for about 15 minutes.

4. Remove the pan from the heat. Stir in the cherry flavored Jell-O until fully dissolved, about 2 minutes.

5. Skim any foam from the top. Ladle the hot jelly into clean jars, leaving a little headspace, and let it cool to room temperature.

6. Cover the jars and refrigerate for at least 4 hours, until the jelly is set. Keep refrigerated and use within a few weeks.