Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 74
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 6 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 0 g
  • Protein:
  • 0 g

Peach Rhubarb Jam

SERVINGS

56

CATEGORY

Condiment

METHOD

Chill

PREP

10 min.

COOK

20 min.

TOTAL

30 min.

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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008