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  • Peach Rhubarb Jam

    1 vote
    Peach Rhubarb Jam
    Prep: 2 hours Cook: 30 min Servings: 84
    by Robyn Savoie
    269 recipes
    >
    This rhubarb jam is "just peachy" with a touch of cinnamon.

    Ingredients

    • 8 Cups Fresh Rhubarb, Chopped
    • 2 Cups Granulated Sugar
    • 21 Oz. Can Peach Pie Filling
    • 3.4 Oz. Pkg. Orange Flavored Gelatin
    • 1/8 Tsp. Ground Cinnamon

    Directions

    1. In a large bowl, combine rhubarb and sugar; allow to stand 2 hours.
    2. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 min. Meanwhile, dice peaches and add filling to saucepan with ground cinnamon; return to boiling. Remove from heat; add in gelatin and stir till dissolved.
    3. Can Cold Pack Style:
    4. Pour into hot sterilized Kerr jars to within 1/4-Inch of top. Put on cap, screw band firmly. Set aside to cool completely.
    5. Yield: Seven (1/2 Pint) Jars

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