(8 - half pints)
5 cup Fresh Rhubarb, diced (see note)
4 cup Sugar
1 (21 oz.) can Cherry Pie Filling
2 (3 oz.) pkg. Raspberry Jello Mix
as needed Wax, melted to seal jars
In a medium sauce pan, bring the rhubarb and sugar to a boil and continue 10 minutes. Add the pie filling and return to a boil continuing for another 5 minutes. Remove from the heat and add the dry jello to the mixture. Combine well and then fill half pint jars to within ½ inch of top. Make sure the jars have in sterilized and are warm before adding mixture. Wipe rims with a clean cloth and pour the melted wax on top to a thickness of 3/8 inch (approximately) and let cool. Once cooled, put lid on jar and store in a dark cool place. After opening a jar, please refrigerate.
Note: You can use frozen rhubarb in this recipe. Just thaw before using but include the liquid from thawed rhubarb.
Note: You can use blueberry pie filling to give a different flavor profile for the jam too.
Note: To seal with paraffin wax, please be careful. Place a small to medium sauce on the stove top with an inch of water in it. Bring the water to a simmer over medium heat. Place a disposable foil pie pan on top of the sauce pan. Cut one slab of wax (4 in a box) into several pieces and carefully place them in the pie pan. The heat will melt the wax. Once all the wax in the pie pan has melted, carefully pour over the apple butter in the jars. Repeat the process until all the jars are sealed.
Note: To sterilize jars, you can place them in boiling water for a few minutes. USDA guidelines suggest 15 minutes of boiling for the jars. Be sure to use only clean equipment when making jellies or canning other products.
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