“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.”
READY IN:
30mins
YIELD:
8 cups
UNITS:
Metric

Ingredients Nutrition

  • 1419.54 ml rhubarb, diced
  • 236.59 ml water
  • 946.36 ml sugar
  • 14.79 ml lemon juice
  • 595.33 g can peach pie filling
  • 2 (170.09 g) package peach Jell-O

Directions

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

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