Peach Rhubarb Jam Recipe

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This quick jam is an easy to make especially for beginning jam makers. It will make a great gift for friend and family.—Darlene Desotel, Monona, Iowa

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Peach Rhubarb Jam Recipe

Prep: 10 min. + standing Cook: 20 min. + cooling

Yield: 56 Servings

10 20 30

Ingredients

2 quarts sliced fresh or frozen rhubarb (1-inch pieces)
4 cups sugar
1 can (21 ounces) peach pie filling
1 package (3 ounces) orange gelatin

Directions

In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from the heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze. Yield: about 7 half-pints.

Nutritional Facts 1 serving (2 tablespoons) equals 74 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 19 g carbohydrate, trace fiber, trace protein.

Originally published as Peach Rhubarb Jam in Country Woman March/April 1993, p35