Peach Rhubarb Jam

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Ingredients

2 quarts Sliced or fresh rhubarb, 1 inch pieces
4 cups Sugar
1 can Peach pie filling (21 oz.)
1 pkt Orange flavored gelatin

Preparation

1
In a large bowl, combine rhubarb and sugar; allow to stand over night.
2
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.
3
Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.
4
Yield: About 7 half-pints

Tools

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Tags:

Fruit
canning
jam

Yield:

6.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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