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Peach Rhubarb Jam

This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
  • Total Time
    Prep: 10 min. + standing Cook: 20 min. + cooling
  • Makes
    about 7 half-pints

Ingredients

  • 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

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, 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.

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