Peach Rhubarb Jam- EASY!
This recipe came from a friend who loves rhubarb. Its an easy jam to make and can be stored in the freezer in small canning jars.
Since rhubarb and peaches are not in season at the same time this is a great way to make jam combining them... using peach pie filling and fresh or frozen rhubarb.
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- 2 qt
- sliced fresh or frozen rhubarb
- 4 c
- 1 can(s)
- (21 ounces) peach pie filling
- 1 pkg
- (3 ounces) orange jello
- drops red food coloring
1In a large bowl mix rhubarb and sugar. Cover and let sit overnight in refrigerator.
The next day put rhubarb in a large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Meanwhile cut peaches in peach pie filling into small pieces. When rhubarb has cooked the full 10 minutes stir in peaches and bring back up to a boil.
2Remove from heat. Mix in jello and stir until dissolved. Add food coloring. Mix well. Spoon jam into 7 half pint canning jars leaving 1 inch head space as jam will expand when frozen. Screw on lids and allow jam to cool.
Freeze until ready to use. After jars ae opened store in refrigerator.