Peach Rhubarb Jam Recipe
- 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
- 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.
2 tablespoon: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.
Reviews for Peach Rhubarb Jam
"Yummy! I used peach jello in place of orange because I had on hand."
"Looks great. I haven't made this recipe yet, but I'm going too. Thank you"
"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."
"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?"
"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."
"So easy to make and very good! I used frozen rhubarb."
"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."
"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."
"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???"
"Can anyone tell me about how many pounds of fresh rhubarb I need?"
"I made this with frozen rhubarb from last year. I filled hot jars with the filling, applied hot lids and rings; screwed tightly. Turn them upside down on a bath towel folded to fit jars. Then covered with a second bath towel to encase and left overnight to seal. That's the directions from Sur-Gel so I don't see why they won't work. We'll see in the morning."
"I have used this recipe for years. Love it I use peach jello for peach, strawberry jello and pie filling, or raspberry jello and pie filling ect."
"I too am wondering if this can be canned and processed ?"
"Sorry for the confusion folks. What you're supposed to do is remove the peach slices from the pie filling and chop those and then combine it with the remaining pie filling. No extra peaches are added.As far as boiling the rhubarb and sugar, you don't need to add any water. There will be plenty of juice that comes out of the rhubarb."
"How much water am i suppossed to boil with the rhubard & sugar or is it just those to ingredients ?"
"So thick and good ! Flavor unreal.ROSIE! ( Pro cook)"
"That looks so easy, I will try it as soon as I can find fresh rhubarb at my grocery store."
"It sounds good. But I'm wondering if this can be canned/processed, instead of just putting it in the fridge or freezer?"
"If you read the recipe s l o w l y you will see that you cut the peaches that are already in the pie filling a bit smaller to match the size of the rhubarb. I only use 3 cups of sugar since my husband loves the tart taste of rhubarb. The canned peaches already are very sweet and add to the taste. Excellent with any baked breads or toast. Mine doesn't last long enough to judge how long each jar will last in the refrig. I do give some of the jam away to friends if they beg for it."
"I made this last year and it turned out well. I diced the sliced peaches from the can of filling, using them and the sauce from the can. (no extra peaches were needed) Nice addition to add variety to the homemade jam store."
"I agree with Sharon. The recipe does say "dice peaches and add peaches with the filling" but it doesn't say how many peaches. Look forward to making this."
"how long will it last in the refrigerator?"
"To Sharon, the peaches are in the pie filling. I've made this jam for years , and it's delish."
"I don't see the amt. of, peaches in the recipe"