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Ingredients
- 7 c. finely chopped or cut rhubarb
- 4 c. sugar
- 2 small pkg. raspberry jello
- 1 can cherry pie filling (cut cherries)
Method
- Mix rhubarb and sugar.
- Let stand until it makes its own juice.
- Then boil 10 minutes.
- Add 2 small packages jello and pie filling.
- Heat again and put in jars.
- Let cool and freeze in glass jam jars or small plastic containers.
- Will keep in refrigerator up to 3 weeks.