Rhubarb Cherry Refrigerator Or Freezer Jelly - cooking recipe

Ingredients

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)

Preparation

Place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well.
Cover and refrigerate overnight.
Place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally.
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.
Stir in almond extract (if using).
Pour into a heat-proof shallow pan and refrigerate.
When the mixture is completely cold, place into plastic containers or glass jars.
Store in refrigerator of freeze.