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TEST KITCHEN APPROVED

Peach Rhubarb Jam

Name: Peach Rhubarb Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

TEST KITCHEN APPROVED

22 Reviews

Total Time:Prep: 10 min. + standing Cook: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Darlene Desotel, Monona, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Peach Rhubarb Jam

22 Reviews Add your review

Yield:about 7 half-pints

Prep:10 min

Cook:20 min

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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

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Directions

1
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.

2
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.