Ingredients for Peach Rhubarb Jam
- 4 cups chopped rhubarb
- 1 cup water
- 1 ½ cups granulated sugar (or equivalent sugar substitute)
- 2 tablespoons lemon juice
- Peach Pie Filling
- Peach Jell O
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How to Make Peach Rhubarb Jam
- Combine 4 cups chopped rhubarb and 1 cup water in a large saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer for 10-15 minutes, or until the rhubarb is tender, stirring occasionally.
- While the rhubarb simmers, prepare the peaches: Dice 2 cups of fresh peaches (or use 2 cups of frozen, diced peaches).
- Add 1 ½ cups granulated sugar (or equivalent sugar substitute) and 2 tablespoons lemon juice to the cooked rhubarb. Stir well to combine.
- Bring the mixture back to a boil over medium heat.
- Add the diced peaches and stir. Continue boiling for 10 minutes, stirring frequently to prevent sticking.
- Remove from heat and stir in 1 package (3 oz) sugar-free Jell-O (flavor of your choice).
- Carefully ladle the hot jam into sterilized jars, leaving ½ inch headspace. Wipe jar rims clean, and seal with lids and rings.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on altitude).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
476g
Fat
0g
Carbs
41g
