I had a bunch of rhubarb growing in my yard and I wasn't sure what to do with it. I remember when I was little, my grandmother used to make rhubarb cherry pies for my birthday, so I would like to carry on her tradition of canning, farming and gardening.
Rhubarb is ready to pick when the stalks are red.
1) Pick your Rhubarb and cut the leaves off.
2) Wash stalks, removing all of the dirt.
3) Chop the rhubarb into 1 inch to 1/2 inch pieces.
4) Chop enough rhubarb to make 5 cups of chopped rhubarb.
5) Place rhubarb into a mixing bowl and add 3 cups of sugar.
6) Let sit for 3 to 5 hours, stirring occasionally
7) After sitting, place mixture in a saucepan.
8) Cook to a boil over medium to medium high heat. Reduce heat to medium and boil 10 minutes.
9) Remove from heat and add one 3oz package of cherry jello.
10) Stir until dissolved.
11) Proceed with canning the jelly.
