Rocky Mountain Recipes 10-4-10 | TheFencePost.com

Rocky Mountain Recipes 10-4-10

Preserves

5 c. Rhubarb, finely cut

1 c. Water

5 c. Sugar

1 can Cherry Pie Filling

2 (3 oz) pkg. Cherry Gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

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Joyce Ramey • Greeley, Colo.

5 c. Rhubarb, finely cut

1 c. Water

5 c. Sugar

1 can Cherry Pie Filling

2 (3 oz) pkg. Cherry Gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

Joyce Ramey • Greeley, Colo.

5 c. Rhubarb, finely cut

1 c. Water

5 c. Sugar

1 can Cherry Pie Filling

2 (3 oz) pkg. Cherry Gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

Joyce Ramey • Greeley, Colo.

5 c. Rhubarb, finely cut

1 c. Water

5 c. Sugar

1 can Cherry Pie Filling

2 (3 oz) pkg. Cherry Gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

Joyce Ramey • Greeley, Colo.

5 c. Rhubarb, finely cut

1 c. Water

5 c. Sugar

1 can Cherry Pie Filling

2 (3 oz) pkg. Cherry Gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

Joyce Ramey • Greeley, Colo.

5 c. Rhubarb, finely cut

1 c. Water

5 c. Sugar

1 can Cherry Pie Filling

2 (3 oz) pkg. Cherry Gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

Joyce Ramey • Greeley, Colo.