Tuesday, August 12, 2008

Rhubarb Cherry Jam

One more rhubarb post today, and then I'll be caught up with my kitchen adventures for a while...And I should also give credit to the source of these rhubarb recipes. I got them from the "Ritzy Rhubarb Secrets Cookbook: Rhubarb Recipes by the Good Cooks of Litchville, North Dakota and the Surrounding Area."

I bought a copy of this cookbook when the ladies from a Litchville Lutheran church came to speak for my church's women's group. They didn't talk about rhubarb, but the cookbook sale was their way of raising funds for their church when they spoke at other churches. I don't know if this cookbook is even available anymore, but I'm so glad that I bought it years ago.

Anyway, this is a great recipe for freezer jam, sure to please even the most skeptical about eating something made with rhubarb. And it's another great way to use rhubarb without having to bake tons of quick bread, muffins, and pies. We like the baked goods made from rhubarb, too, but it's really nice to have recipes like this that can go into the freezer for future use.

6 cups rhubarb, chopped finely
4 cups sugar
1/2 tsp. almond flavoring
21-oz. can cherry pie filling
3-oz. pkg. cherry gelatin

Mix rhubarb and sugar, and let stand overnight.

The next day, boil rhubarb mixture for 10 minutes. Put pie filling in blender and puree. Add pie filling to rhubarb and bring to boil again. Remove from heat, add gelatin, and stir until dissolved. Add almond flavoring and prepare for freezer storage.

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