Recipe

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• 4 cups rhubarb
• 1 1/2 cups sugar
• 1 (3 oz) package cherry jell-o
• 1 (21 oz) can cherry pie filling
• 1/8 tsp almond extract

• 1 Dice rhubarb and combine with sugar and let stand 1 1/2 hours.
• 2 Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.
• 3 Remove from heat and stir in gelatin until dissolved.
• 4 Stir in pie filling (She didn't cut up the cherries but I will.)
• 5 Add extracts.
• 6 Put in jars and refrigerate.
• 7 Makes 5 cups.
• 8 After this is cool I plan on freezing five 1/2 pint jars of jam.