Rhubarb Cherry Refrigerator Or Freezer Jelly

• 8 cups fresh diced rhubarb
• 4 cups sugar
• 1 (21 ounce) can cherry pie filling (or use strawberry)
• 1 (5 ounce) package cherry gelatin (or use lemon or strawberry)
• 1/8 teaspoon almond extract (optional)

1. Place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well.
2. Cover and refrigerate overnight.
3. Place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally.
4. Stir in the pie filling and gelatin powder; bring the mixture to a medium boil, stirring until no gelatin granules remain and the mixture is completely combined.
5. Stir in almond extract (if using).
6. Pour into a heat-proof shallow pan and refrigerate.
7. When the mixture is completely cold, place into plastic containers or glass jars.
8. Store in refrigerator of freeze.

rhubarb, sugar, cherry pie filling, cherry gelatin, almond

Taken from www.food.com/recipe/rhubarb-cherry-refrigerator-or-freezer-jelly-241741 (may not work)