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Ingredients
- 8Cups8 Cups diced rhubarb
- 4Cups4 Cups Sugar
- 120oz. can1 20oz. can crushed pineapple
- 2(21 ounce) can2 (21 ounce) can cherry pie filling (light if you can find it) use your favorite pie filling
- 2-6oz. package2-6oz. package unsweetened cherry jello (match jello to your pie filling)
- 1box1 box Sure-Jel
Details
Preparation
Step 1
Place rhubarb in 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, pineapple and gelatin and bring mixture to a boil approximately 30 minutes. Pour into jelly jars. Approximately 14 jelly jars
Delicious on toast, over ice cream, maybe even on ham
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