Freezer Rhubarb Jelly/Jam recipes using Pie Filling

**Sinclairwife** · 05-05-2004, 09:50 AM

CHERRY RHUBARB JELLY

6c. fresh rhubarb, diced
4 c. sugar
1 21 oz. can cherry pie filling
1 3 oz. box cherry jello

Mix the rhubarb, sugar and pie filling in sauce pan. Cook over low heat until rhubarb is tender. ( I turn the heat up some when I get more liquid in the kettle). Add jello and stir until dissolved. Cool to room temp. and put in freezer containers.

RASPBERRY RHUBARB JELLY (my favorite)

5 c.rhubarb, diced
4 c. sugar
1 6 oz. box raspberry jello
1 15 oz. can crushed pineapple, undrained

Cook rhubarb and pineapple until soft. Stir in sugar and stir to dissolve. Stir in jello and cook 2 minutes longer. Cool to room temp. and put in freezer containers.

BLUEBERRY RHUBARB JELLY

6 c, rhubarb, diced
4 c. sugar
1 can blueberry pie filling
1 3 oz. box raspberry jello

Mix together rhubarb and sugar and let stand overnight. Next day, boil rhubarb mixture (hard boil) for 10-12 minutes. Add blueberry pie filling and boil hard for 5 minutes longer. Remove from heat and stir in jello and stir to dissolve. Cool to room temp and put in freezer containers.

STRAWBERRY RHUBARB JELLY

8 c. rhubarb, diced
4 c. sugar
1 can strawberry pie filling--OR--about 3 cups fresh strawberries
1 3 oz. box strawberry jello
few drops red food coloring (optional..for more rosy color)

Mix rhubarb and sugar. Let stand overnight. Next day add strawberry filling or fresh and boil for 10 minutes. Add jello and food coloring if used, and boil 2 minutes longer. Cool to room temp. and put in freezer containers.