My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 cups 244g

Recipe makes 8 cups)

The following items or measurements are not included below:

peach pie filling

Calories 487
Calories from Fat 1 (0%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 103mg 4%
Potassium 269mg 7%
Total Carbohydrate 123.5g 41%
Dietary Fiber 1.7g 6%
Sugars 119.2g
Protein 2.5g 4%

how is this calculated?

Peach Rhubarb Jam

Recipe #298802 | 30 min | add private note
(1) RATE IT NOW Print Recipe

By: Legna
Apr 16, 2008

This is a variation of the Blueberry Rhubarb Jam recipe. You can use splenda and sugar free jello and it will turn out great, it will just make a smaller batch. I only gave a cook time on this recipe, because the prep time will vary if you use fresh rhubarb or frozen already diced rhubarb.

8 cups (change servings and units)

Ingredients

Directions

  1. 1
    Boil rhubarb and water until rhubarb is tender, about 10-15 minutes. Stir occasionally.
  2. 2
    While that is boiling, dump out the pie filling in a bowl, & dice the peaches.
  3. 3
    Add sugar and lemon juice, stir, and bring back to a boil.
  4. 4
    Add pie filling, stir, boil 10 minutes.
  5. 5
    Remove from heat, stir in jello.
  6. 6
    Put in hot jars & seal.

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Peach Rhubarb Jam recipes

Ask the community

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Charlotte J

On Oct 4, 2008

This was very easy to make. Love the smell from the peach jello as you stir it in. The only thing I did different was to use 1/2 the amount of sugar. I'll try her suggestion using splenda and sugar free jello when I make this again. But first, I want to make Legna's Blueberry Rhubarb (Bluebarb) Jam next. Made for Zaar Cookbooks Tag 2008 game

0 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 1 reviews

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved