Real peach rhubarb jam
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Recipe by: benyamine
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 Qt. Sliced or fresh rhubarb, 1 cn Peach pie filling (21 oz.)
-1 inch pieces 1 pk Orange flavored gelatin
4 c Sugar
In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and
simmer for 10 minutes. Meanwhile, dice peaches and add with filling
to saucepan; return to boiling. Remove from heat; add gelatin and
stir until dissolved. Spoon into canning jars or freezer containers.
Cool completely. Refrigerate or freeze. Yield: About 7 half-pints
SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr
93 POSTED BY: Jim Bodle 6/93
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