Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.
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|Serving Size: 1 Serving (2952g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 346681.3mg||11955 %|
|Potassium 4932mg||130 %|
|Total Carbohydrate 377.7g||111 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 363.2g|
|Protein 64.7g||92 %|
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Calories per serving: 1755
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