Peach Rhubarb Jam
- 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.
2 tablespoons: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.
Jul 30, 2017
Excellent flavor. Very smooth.
Jun 25, 2016
Yummy! I used peach jello in place of orange because I had on hand.
Dec 31, 1969
Looks great. I haven't made this recipe yet, but I'm going too. Thank you
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.
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?
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.
May 31, 2014
So easy to make and very good! I used frozen rhubarb.
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.
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.
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???