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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
6 cups rhubarb, diced |
1 cup water |
4 cups sugar |
1 tablespoon lemon juice |
1 (21 ounce) can peach pie filling |
2 (3 ounce) packages 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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