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Peach Rhubarb Jam

Peach Rhubarb Jam
TOTAL TIME: Prep: 10 min. + standing Cook: 20 min. + cooling YIELD: about 7 half-pints.


  • 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.

Nutrition Facts

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


Average Rating:
  • 8t3fu74w
    Jul 30, 2017

    Excellent flavor. Very smooth.

  • 3-31-64
    Jun 25, 2016

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

  • shrtpckts
    Dec 31, 1969

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

  • beve36
    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.

  • carolmariezane
    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?

  • Barb96
    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.

  • sd20
    May 31, 2014

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

  • bearikins
    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.

  • sstetzel
    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.

  • Spike1955555
    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???

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