Peach Rhubarb Jam Recipe

Homemade Jam Pairing
Rhubarb and Peaches

This quick and easy, freezer Peach Rhubarb Jam makes an amazing jam creation!

An ideal fruit spread jam for bagels, breads, muffins, pancakes, or for a topping for ice cream!

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Note - if you use freezer rhubarb for this recipe, thaw the rhubarb, and discard the excess liquid.

8 cups fresh or frozen chopped rhubarb (1" - 1 1/2" pieces)
4 cups granulated sugar
1 can (approx. 20 oz. size), peach pie filling
1 pkge. (6 oz. size) orange flavoured gelatin (example: "Jello")


In a large bowl, combine the rhubarb and the sugar, and allow the mixture to stand overnight.

Transfer the mixture to a large, non reactive pan, and heat to bring to a boil, stirring often.

Reduce heat and simmer on low heat for about minutes, or until rhubarb is tender.

Add the peach pie filling to the pan, mix, and return to a boil.

Remove from heat, add the orange gelatin, and stir until all the gelatin is well dissolved.

Spoon into canning jars, or freezer safe containers.

Allow jam to cool completely.

Refrigerate, or freeze until ready to use.

Makes about 8 cups of delicious jam!

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