Peach Rhubarb Jam Recipe
This quick jam is an easy to make especially for beginning jam makers. It will make a great gift for friend and family.Darlene Desotel, Monona, Iowa
- 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.
Originally published as Peach Rhubarb Jam in Country Woman March/April 1993, p35
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