Rhubarb Cherry Jelly recipe

2 servings

6 cups diced rhubarb

4 cups white sugar

1 (21 ounce) can cherry pie filling

1 (6 ounce) package cherry flavored gelatin

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.