Total Time
Prep 0 mins
Cook 30 mins

This is a variation of the Blueberry Rhubarb Jam recipe. You can use splenda and sugar free jello and it will turn out great, it will just make a smaller batch. I only gave a cook time on this recipe, because the prep time will vary if you use fresh rhubarb or frozen already diced rhubarb.

Ingredients Nutrition

  • 6 cups rhubarb, diced
  • 1 cup water
  • 4 cups sugar
  • 1 tablespoon lemon juice
  • 1 (21 ounce) can peach pie filling
  • 2 (3 ounce) packages peach Jell-O


  1. Boil rhubarb and water until rhubarb is tender, about 10-15 minutes. Stir occasionally.
  2. While that is boiling, dump out the pie filling in a bowl, & dice the peaches.
  3. Add sugar and lemon juice, stir, and bring back to a boil.
  4. Add pie filling, stir, boil 10 minutes.
  5. Remove from heat, stir in jello.
  6. Put in hot jars & seal.
Most Helpful

This was very easy to make. Love the smell from the peach jello as you stir it in. The only thing I did different was to use 1/2 the amount of sugar. I'll try her suggestion using splenda and sugar free jello when I make this again. But first, I want to make Legna's Blueberry Rhubarb (Bluebarb) Jam next. Made for *Zaar Cookbooks Tag 2008* game

Charlotte J October 04, 2008