Peach Rhubarb Jam Recipe
Peach Rhubarb Jam Recipe photo by Taste of Home

Peach Rhubarb Jam Recipe

Publisher Photo
This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
TOTAL TIME: Prep: 10 min. + standing Cook: 20 min. + cooling
MAKES:56 servings
TOTAL TIME: Prep: 10 min. + standing Cook: 20 min. + cooling
MAKES: 56 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, chop peaches from filling. Add chopped peaches and remaining filling to saucepan; return to a boil. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze. Yield: about 7 half-pints.
Originally published as Peach Rhubarb Jam in Country Woman March/April 1993, p35

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.

Reviews for Peach Rhubarb Jam

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (0)
2 Star
 (3)
1 Star
 (3)
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MY REVIEW
Reviewed Sep. 3, 2014

I made the jam using strawberry pie filling and strawberry Jell-O. Everyone I gave a jar to asked for the recipe. I put it hot into jars and put the lids on, turned them upside down and covered with a towel for a couple of hours. They all sealed and are keeping well on a low light shelf.

MY REVIEW
Reviewed Aug. 6, 2014

I'm looking forward to making this for Smas gifts as I already make a Strawberry, Rhubarb, Blueberry Jam the the same way - which is FABULOUS. I use 1/2 Splenda - has anyone tide using Splenda or 1/2 Splenda in this recipe to cut the sugar for diabetics?

MY REVIEW
Reviewed Jun. 17, 2014

Very, very good. Really easy to make. I'd cut down on the sugar - maybe 3 coups would be enough (?). Put the hot mixture in pint jars, put canning lids on and let them set on the cupboard. They sealed themselves. I think it would also be good in the freezer.

MY REVIEW
Reviewed May. 31, 2014

So easy to make and very good! I used frozen rhubarb.

MY REVIEW
Reviewed May. 21, 2014

Tasted this jam immediately after making it, and did not care for it at all. All I could taste was the orange jello. Put it in pint freezer containers and let it set in the refrigerator for two days. Did a retaste and it was excellent. The rhubarb flavor really came through, and it was a good, thick consistency. Will now freeze for future use. Was very easy to make.

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