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Peach Rhubarb Jam
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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
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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |