Peach Rhubarb Jam

Submitted by Legna

"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."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 8 cups

ingredients

• 1419.54 ml rhubarb, diced
• 236.59 ml water
• 946.36 ml sugar
• 14.79 ml lemon juice
• 595.33 g can peach pie filling
• 2 (170.09 g) package peach Jell-O

directions

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.

Reviews

[Charlotte J]

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 Recipe #298801 next. Made for *Zaar Cookbooks Tag 2008* game