Peach Rhubarb Jam
Peach Rhubarb Jam recipe
Yield
50 servingsPrep
20 minCook
20 minReady
12 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
rhubarb
sliced or fresh , 1 inch pieces |
*
|
| 4 | cups |
sugar
|
|
| 21 | ounces |
peach pie filling
|
* |
| 1 | package |
gelatin, flavored
orange |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
rhubarb
sliced or fresh , 1 inch pieces |
*
|
| 946 | ml |
sugar
|
|
| 606.9 | ml/g |
peach pie filling
|
* |
| 1 | package |
gelatin, flavored
orange |
Directions
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 heat; add gelatin and stir until dissolved.
Spoon into canning jars or freezer containers.
Cool completely.
Refrigerate or freeze.
