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

Peach Rhubarb Jam Recipe

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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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