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