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Peach Rhubarb Jam Recipe
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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

2 tablespoon: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 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


Reviews for Peach Rhubarb Jam

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (0)
2 Star
 (3)
1 Star
 (3)
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MY REVIEW
3-31-64 User ID: 2854750 249768
Reviewed Jun. 25, 2016

"Yummy! I used peach jello in place of orange because I had on hand."

MY REVIEW
shrtpckts User ID: 8875982 249159
Reviewed Jun. 7, 2016

"Looks great. I haven't made this recipe yet, but I'm going too. Thank you"

MY REVIEW
beve36 User ID: 680921 12056
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
carolmariezane User ID: 4883006 26131
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
Barb96 User ID: 5047141 13989
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
sd20 User ID: 5560294 34320
Reviewed May. 31, 2014

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

MY REVIEW
bearikins User ID: 7498282 33625
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."

MY REVIEW
sstetzel User ID: 158954 26130
Reviewed May. 20, 2014

"Spike19555 I would let it set overnight if possible, it draws out the juices of the rhubarb and allows the sugar to dissolve properly.

GG54 just over 2 lbs should do the trick.
Inapatence - I have seen similar recipes using gelatin processed but they also added pectin. I think I would stick with freezing them, just to be safe."

MY REVIEW
Spike1955555 User ID: 7619310 11255
Reviewed May. 15, 2014

"is it necessary to let the sugar and rhubarb set over nite? or is it possible to allow only a few hours w/o disturbing the consistency???"

MY REVIEW
GG54 User ID: 7578171 35829
Reviewed May. 14, 2014

"Can anyone tell me about how many pounds of fresh rhubarb I need?"

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