This is a print preview of "Peach Rhubarb Jam" recipe.

Peach Rhubarb Jam Recipe
by Robyn Savoie

Peach Rhubarb Jam

This rhubarb jam is "just peachy" with a touch of cinnamon.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 84

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