Peach rhubarb jam

Yield: 6 servings

Measure Ingredient
2 \N Qt. Sliced or fresh rhubarb, 1 inch pieces
4 cups Sugar
1 can Peach pie filling (21 oz.)
1 pack Orange flavored gelatin

In a large bowl, combine rhubarb and sugar; allow to stand over night.

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. Spoon into canning jars or freezer containers.

Cool completely. Refrigerate or freeze. Yield: About 7 half-pints SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 6/93

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