PEACH RHUBARB JAM
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.
Provided by Legna
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Boil rhubarb and water until rhubarb is tender, about 10-15 minutes. Stir occasionally.
- While that is boiling, dump out the pie filling in a bowl, & dice the peaches.
- Add sugar and lemon juice, stir, and bring back to a boil.
- Add pie filling, stir, boil 10 minutes.
- Remove from heat, stir in jello.
- Put in hot jars & seal.
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