This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! \u2014Darlene Desotel, Monona, Iowa<\/p>\n","protected":false},"author":7061,"featured_media":1423171,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305982,304328,305487,304430,304338,304515,306182,307104,303966,304988,304408,304368,306848,305020,304558,324623,307224,304016,304005],"categories-v2":[311717,308984,308481,310796,308830,308992,308880,312047,310155,308495,308935,308813,308745,309603,308960,308910,309177,310270,308579,308549],"coauthors":[305],"recommended_recipes":[{"post_title":"Peach Raspberry Jam","post_link":"\/recipes\/peach-raspberry-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peach-Raspberry-Jam_EXPS_HMGRDS18_21155_B06_21_6b-1.jpg"},{"post_title":"Raspberry Peach Jam","post_link":"\/recipes\/raspberry-peach-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps1894_CP2464884B01_18_4b_WEB.jpg"},{"post_title":"Cherry Rhubarb Jam","post_link":"\/recipes\/cherry-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Rhubarb-Jam_EXPS_WRSM17_34741_D04_13_3b.jpg"},{"post_title":"Raspberry Rhubarb Jam","post_link":"\/recipes\/raspberry-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Rhubarb-Jam_exps5734_CP143300B12_11_6b_RMS.jpg"},{"post_title":"Strawberry Peach Jam","post_link":"\/recipes\/strawberry-peach-jam\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps26521_SD163617C02_02_10b.jpg"},{"post_title":"Rhubarb Peach Cobbler","post_link":"\/recipes\/rhubarb-peach-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5750_CS1564C91.jpg"},{"post_title":"Pineapple-Rhubarb Jam","post_link":"\/recipes\/pineapple-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Rhubarb-Jam_exps174836_TH143191C11_12_1b_RMS.jpg"},{"post_title":"Rhubarb Jelly","post_link":"\/recipes\/rhubarb-jelly\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Jelly_exps2013_CP143300D02_21_3bC_RMS.jpg"},{"post_title":"Pear Raspberry Jam","post_link":"\/recipes\/pear-raspberry-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6828_CW0086C40-1.jpg"},{"post_title":"Rhubarb Strawberry Cobbler","post_link":"\/recipes\/rhubarb-strawberry-cobbler\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Strawberry-Cobbler_EXPS_FT24_22394_ST_0227_2.jpg"},{"post_title":"Blueberry-Rhubarb Refrigerator Jam","post_link":"\/recipes\/blueberry-rhubarb-refrigerator-jam\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Raspberry Plum Jam","post_link":"\/recipes\/raspberry-plum-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2018_CW1609C33D.jpg"},{"post_title":"Flavorful Strawberry-Rhubarb Jam","post_link":"\/recipes\/flavorful-strawberry-rhubarb-jam\/","post_image":"\/wp-content\/uploads\/2024\/09\/Flavorful-Strawberry-Rhubarb-Jam_EXPS_TOHD24_23534_LauraScherb_8.jpg"},{"post_title":"Bourbon Peach Jam","post_link":"\/recipes\/bourbon-peach-jam\/","post_image":"\/wp-content\/uploads\/2024\/09\/Bourbon-Peach-Jam_EXPS_TOHD24_176575_EricKleinberg_6.jpg"},{"post_title":"Honey Blueberry Cobbler Jam","post_link":"\/recipes\/honey-blueberry-cobbler-jam\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps174252_SD153321D02_03_7b.jpg"},{"post_title":"Strawberry Rhubarb Pie","post_link":"\/recipes\/winning-rhubarb-strawberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Winning-Rhubarb-Strawberry-Pie_EXPS_FT23_177326_ST_1107_1.jpg"},{"post_title":"Peach Rhubarb Crisp","post_link":"\/recipes\/peach-rhubarb-crisp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peach-Rhubarb-Crisp_exps31928_TH950745A12_06_5b_RMS-6.jpg"},{"post_title":"Vanilla Pear Berry Jam","post_link":"\/recipes\/vanilla-pear-berry-jam\/","post_image":"\/wp-content\/uploads\/2019\/07\/Vanilla-Pear-Berry-Jam_EXPS_TOHAS19_176478_E04_16_9b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Peach-Rhubarb-Jam_exps2584_CP143300B01_17_4bC_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/peach-rhubarb-jam\/","name":"Peach Rhubarb Jam","datePublished":"2018-01-01","dateModified":"2022-09-30","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Peach-Rhubarb-Jam_exps2584_CP143300B01_17_4bC_RMS.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa","recipeIngredient":["2 quarts sliced fresh or frozen rhubarb (1-inch pieces)","4 cups sugar","1 can (21 ounces) peach pie filling","1 package (3 ounces) orange gelatin"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes."},{"@type":"HowToStep","text":"Meanwhile, chop peaches from filling. Add chopped peaches and remaining filling to saucepan; return to a boil. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze."}],"recipeYield":"about 7 half-pints","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 74 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"6mg sodium","carbohydrateContent":"19g carbohydrate (18g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.125,"reviewCount":24,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"quiltermomma"},"reviewBody":"It sounds good. But I'm wondering if this can be canned\/processed, instead of just putting it in the fridge or freezer?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TasteOfHome_Food_Editor"},"reviewBody":"Sorry for the confusion folks. What you're supposed to do is remove the peach slices from the pie filling and chop those and then combine it with the remaining pie filling. No extra peaches are added.As far as boiling the rhubarb and sugar, you don't need to add any water. There will be plenty of juice that comes out of the rhubarb.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"J Hathaway","givenName":"J","familyName":"Hathaway"},"reviewBody":"I made this last year and it turned out well. I diced the sliced peaches from the can of filling, using them and the sauce from the can. (no extra peaches were needed) Nice addition to add variety to the homemade jam store.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ctssister"},"reviewBody":"I have used this recipe for years. Love it I use peach jello for peach, strawberry jello and pie filling, or raspberry jello and pie filling ect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"christmas99"},"reviewBody":"I agree with Sharon. The recipe does say \"dice peaches and add peaches with the filling\" but it doesn't say how many peaches. Look forward to making this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"25Carol"},"reviewBody":"I made this with frozen rhubarb from last year. I filled hot jars with the filling, applied hot lids and rings; screwed tightly. Turn them upside down on a bath towel folded to fit jars. Then covered with a second bath towel to encase and left overnight to seal. That's the directions from Sur-Gel so I don't see why they won't work. We'll see in the morning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"freeasafart"},"reviewBody":"If you read the recipe s l o w l y you will see that you cut the peaches that are already in the pie filling a bit smaller to match the size of the rhubarb. I only use 3 cups of sugar since my husband loves the tart taste of rhubarb. The canned peaches already are very sweet and add to the taste. Excellent with any baked breads or toast. Mine doesn't last long enough to judge how long each jar will last in the refrig. I do give some of the jam away to friends if they beg for it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sharon wright","givenName":"sharon","familyName":"wright"},"reviewBody":"I don't see the amt. of, peaches in the recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GG54"},"reviewBody":"Can anyone tell me about how many pounds of fresh rhubarb I need?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"peachka26"},"reviewBody":"So thick and good ! Flavor unreal.ROSIE! ( Pro cook)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"corrales"},"reviewBody":"How much water am i suppossed to boil with the rhubard & sugar or is it just those to ingredients ?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"InaPatience"},"reviewBody":"I too am wondering if this can be canned and processed ?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dinojv29"},"reviewBody":"how long will it last in the refrigerator?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"1952maxine"},"reviewBody":"To Sharon, the peaches are in the pie filling. I've made this jam for years , and it's delish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RENWAGNER"},"reviewBody":"That looks so easy, I will try it as soon as I can find fresh rhubarb at my grocery store.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Spike1955555"},"reviewBody":"is it necessary to let the sugar and rhubarb set over nite? or is it possible to allow only a few hours w\/o disturbing the consistency???","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sstetzel"},"reviewBody":"Spike19555 I would let it set overnight if possible, it draws out the juices of the rhubarb and allows the sugar to dissolve properly.GG54 just over 2 lbs should do the trick.Inapatence - I have seen similar recipes using gelatin processed but they also added pectin. I think I would stick with freezing them, just to be safe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bearikins"},"reviewBody":"Tasted this jam immediately after making it, and did not care for it at all. All I could taste was the orange jello. Put it in pint freezer containers and let it set in the refrigerator for two days. Did a retaste and it was excellent. The rhubarb flavor really came through, and it was a good, thick consistency. Will now freeze for future use. Was very easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sd20"},"reviewBody":"So easy to make and very good! I used frozen rhubarb.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Barb96"},"reviewBody":"Very, very good. Really easy to make. I'd cut down on the sugar - maybe 3 coups would be enough (?). Put the hot mixture in pint jars, put canning lids on and let them set on the cupboard. They sealed themselves. I think it would also be good in the freezer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carolmariezane"},"reviewBody":"I'm looking forward to making this for Smas gifts as I already make a Strawberry, Rhubarb, Blueberry Jam the the same way - which is FABULOUS. I use 1\/2 Splenda - has anyone tide using Splenda or 1\/2 Splenda in this recipe to cut the sugar for diabetics?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"beve36"},"reviewBody":"I made the jam using strawberry pie filling and strawberry Jell-O. Everyone I gave a jar to asked for the recipe. I put it hot into jars and put the lids on, turned them upside down and covered with a towel for a couple of hours. They all sealed and are keeping well on a low light shelf.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2584","romance_copy_dek":"This quick jam is easy to make, especially for beginning jam makers. 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","NoOfRatings":24,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Peach-Rhubarb-Jam_exps2584_CP143300B01_17_4bC_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Peach-Rhubarb-Jam_exps2584_CP143300B01_17_4bC_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":27,"RatingCount":24,"RecipeCommentDetails":[{"Comment":"
Excellent flavor. Very smooth.<\/p>","CommentId":1,"DateRated":"07\/30\/2017 15:15","GUID":"1eee66131d06425d8bbfd6e9dbb0fcd1","MemberId":8388563,"Rating":5,"ScreenName":"8t3fu74w","SubmittedDate":"07\/30\/2017 15:15"},{"Comment":"
Yummy! I used peach jello in place of orange because I had on hand.<\/p>","CommentId":2,"DateRated":"06\/25\/2016 14:54","GUID":"c832d24d3e5e4ec3b8a7af1fa7854bfd","MemberId":2854750,"Rating":5,"ScreenName":"3-31-64","SubmittedDate":"06\/25\/2016 14:54"},{"Comment":"
Looks great. I haven't made this recipe yet, but I'm going too. Thank you<\/p>","CommentId":3,"DateRated":"","GUID":"8497bdfeec004563afec35ad30b2e25f","MemberId":8875982,"Rating":0,"ScreenName":"shrtpckts","SubmittedDate":"06\/07\/2016 00:47"},{"Comment":"
I made the jam using strawberry pie filling and strawberry Jell-O. Everyone I gave a jar to asked for the recipe. I put it hot into jars and put the lids on, turned them upside down and covered with a towel for a couple of hours. They all sealed and are keeping well on a low light shelf.<\/p>","CommentId":4,"DateRated":"09\/03\/2014 18:56","GUID":"3D90885766124778893DED4DC0113ABB","MemberId":680921,"Rating":5,"ScreenName":"beve36","SubmittedDate":"09\/03\/2014 18:56"},{"Comment":"
I'm looking forward to making this for Smas gifts as I already make a Strawberry, Rhubarb, Blueberry Jam the the same way - which is FABULOUS. I use 1\/2 Splenda - has anyone tide using Splenda or 1\/2 Splenda in this recipe to cut the sugar for diabetics?<\/p>","CommentId":5,"DateRated":"08\/06\/2014 16:47","GUID":"6ce5baf66485480ba9bad437084babc4","MemberId":4883006,"Rating":5,"ScreenName":"carolmariezane","SubmittedDate":"08\/06\/2014 16:47"},{"Comment":"
Very, very good. Really easy to make. I'd cut down on the sugar - maybe 3 coups would be enough (?). Put the hot mixture in pint jars, put canning lids on and let them set on the cupboard. They sealed themselves. I think it would also be good in the freezer.<\/p>","CommentId":6,"DateRated":"06\/17\/2014 21:25","GUID":"44e76a25adad499eb7a90c3a881ccced","MemberId":5047141,"Rating":5,"ScreenName":"Barb96","SubmittedDate":"06\/17\/2014 21:25"},{"Comment":"
So easy to make and very good! I used frozen rhubarb.<\/p>","CommentId":7,"DateRated":"05\/31\/2014 18:02","GUID":"f3ef9f12cfbf48f48f6d23d53a36da6a","MemberId":5560294,"Rating":5,"ScreenName":"sd20","SubmittedDate":"05\/31\/2014 17:59"},{"Comment":"
Tasted this jam immediately after making it, and did not care for it at all. All I could taste was the orange jello. Put it in pint freezer containers and let it set in the refrigerator for two days. Did a retaste and it was excellent. The rhubarb flavor really came through, and it was a good, thick consistency. Will now freeze for future use. Was very easy to make.<\/p>","CommentId":8,"DateRated":"05\/21\/2014 21:38","GUID":"eed3c0da825b4734a24c4ca8b7404d81","MemberId":7498282,"Rating":5,"ScreenName":"bearikins","SubmittedDate":"05\/21\/2014 21:37"},{"Comment":"
Spike19555 I would let it set overnight if possible, it draws out the juices of the rhubarb and allows the sugar to dissolve properly.<\/p>
GG54 just over 2 lbs should do the trick.<\/p>
Inapatence - I have seen similar recipes using gelatin processed but they also added pectin. I think I would stick with freezing them, just to be safe.<\/p>","CommentId":9,"DateRated":"05\/20\/2014 09:26","GUID":"3A81F09940C98B1066D3A8345B0F08C6","MemberId":158954,"Rating":5,"ScreenName":"sstetzel","SubmittedDate":"05\/20\/2014 09:26"},{"Comment":"
is it necessary to let the sugar and rhubarb set over nite? or is it possible to allow only a few hours w\/o disturbing the consistency???<\/p>","CommentId":10,"DateRated":"05\/15\/2014 16:46","GUID":"46473021e0624200b626ef6b4007f7f5","MemberId":7619310,"Rating":5,"ScreenName":"Spike1955555","SubmittedDate":"05\/15\/2014 16:45"},{"Comment":"
Can anyone tell me about how many pounds of fresh rhubarb I need?<\/p>","CommentId":11,"DateRated":"05\/14\/2014 16:37","GUID":"f78a5c7550544fd2a9735fce26804e65","MemberId":7578171,"Rating":2,"ScreenName":"GG54","SubmittedDate":"05\/14\/2014 16:33"},{"Comment":"
I made this with frozen rhubarb from last year. I filled hot jars with the filling, applied hot lids and rings; screwed tightly. Turn them upside down on a bath towel folded to fit jars. Then covered with a second bath towel to encase and left overnight to seal. That's the directions from Sur-Gel so I don't see why they won't work. We'll see in the morning.<\/p>","CommentId":12,"DateRated":"","GUID":"bab1b4d4a54a492887b3bf69dddd4a1f","MemberId":7154652,"Rating":5,"ScreenName":"25Carol","SubmittedDate":"05\/12\/2014 23:16"},{"Comment":"
I have used this recipe for years. Love it I use peach jello for peach, strawberry jello and pie filling, or raspberry jello and pie filling ect.<\/p>","CommentId":13,"DateRated":"","GUID":"038464e49c6d488796cc4a91e4fa7c76","MemberId":6405272,"Rating":5,"ScreenName":"ctssister","SubmittedDate":"05\/12\/2014 19:21"},{"Comment":"
I too am wondering if this can be canned and processed ?<\/p>","CommentId":14,"DateRated":"05\/12\/2014 18:16","GUID":"21fe88af5bca4022affa074106df09b0","MemberId":7299272,"Rating":2,"ScreenName":"InaPatience","SubmittedDate":"05\/12\/2014 18:10"},{"Comment":"
Sorry for the confusion folks. What you're supposed to do is remove the peach slices from the pie filling and chop those and then combine it with the remaining pie filling. No extra peaches are added.As far as boiling the rhubarb and sugar, you don't need to add any water. There will be plenty of juice that comes out of the rhubarb.<\/p>","CommentId":15,"DateRated":"05\/13\/2014 14:10","GUID":"dccb436b892e4233a6abbe58f371bb00","MemberId":7103587,"Rating":5,"ScreenName":"TasteOfHome_Food_Editor","SubmittedDate":"05\/12\/2014 13:59"},{"Comment":"
How much water am i suppossed to boil with the rhubard & sugar or is it just those to ingredients ?<\/p>","CommentId":16,"DateRated":"","GUID":"b952e0ef260d452ba4098da3b6ea7dea","MemberId":7460208,"Rating":2,"ScreenName":"corrales","SubmittedDate":"05\/12\/2014 13:39"},{"Comment":"
So thick and good ! Flavor unreal.<\/p>
ROSIE! ( Pro cook)<\/p>","CommentId":17,"DateRated":"05\/12\/2014 12:57","GUID":"d63cbf4ce3b4440781d2ca8c9c1ff630","MemberId":4531470,"Rating":5,"ScreenName":"peachka26","SubmittedDate":"05\/12\/2014 12:48"},{"Comment":"
That looks so easy, I will try it as soon as I can find fresh rhubarb at my grocery store.<\/p>","CommentId":18,"DateRated":"","GUID":"0b0812d0622b40c4b7eaf2cf64e3dfe5","MemberId":3012301,"Rating":5,"ScreenName":"RENWAGNER","SubmittedDate":"05\/12\/2014 12:16"},{"Comment":"
It sounds good. But I'm wondering if this can be canned\/processed, instead of just putting it in the fridge or freezer?<\/p>","CommentId":19,"DateRated":"","GUID":"44aba8e12fd8478d9e00c8c53fa03b0b","MemberId":7529736,"Rating":5,"ScreenName":"quiltermomma","SubmittedDate":"05\/12\/2014 12:10"},{"Comment":"
If you read the recipe s l o w l y you will see that you cut the peaches that are already in the pie filling a bit smaller to match the size of the rhubarb. I only use 3 cups of sugar since my husband loves the tart taste of rhubarb. The canned peaches already are very sweet and add to the taste. Excellent with any baked breads or toast. Mine doesn't last long enough to judge how long each jar will last in the refrig. I do give some of the jam away to friends if they beg for it.<\/p>","CommentId":20,"DateRated":"","GUID":"209feef4e1fc4ccebf346813f9765914","MemberId":6089975,"Rating":5,"ScreenName":"freeasafart","SubmittedDate":"05\/12\/2014 10:13"},{"Comment":"
I made this last year and it turned out well. I diced the sliced peaches from the can of filling, using them and the sauce from the can. (no extra peaches were needed) Nice addition to add variety to the homemade jam store.<\/p>","CommentId":21,"DateRated":"","GUID":"698c3c87cb1647fca0f6504811dacd8a","MemberId":3904958,"Rating":5,"ScreenName":"J Hathaway","SubmittedDate":"05\/12\/2014 09:47"},{"Comment":"
I agree with Sharon. The recipe does say "dice peaches and add peaches with the filling" but it doesn't say how many peaches. Look forward to making this.<\/p>","CommentId":22,"DateRated":"","GUID":"0314f3cda14d43168bc714a3178b5da9","MemberId":6885888,"Rating":1,"ScreenName":"christmas99","SubmittedDate":"05\/12\/2014 08:32"},{"Comment":"
how long will it last in the refrigerator?<\/p>","CommentId":23,"DateRated":"","GUID":"6b681ddb7acc46d1895d015670bee46e","MemberId":1464883,"Rating":1,"ScreenName":"dinojv29","SubmittedDate":"05\/12\/2014 08:22"},{"Comment":"
To Sharon, the peaches are in the pie filling. I've made this jam for years , and it's delish.<\/p>","CommentId":24,"DateRated":"","GUID":"21A06036265049FEA2A52BFC29E27A05","MemberId":4375713,"Rating":5,"ScreenName":"1952maxine","SubmittedDate":"05\/12\/2014 08:18"},{"Comment":"
I don't see the amt. of, peaches in the recipe<\/p>","CommentId":25,"DateRated":"","GUID":"b4e031195a474e09bc5c50964a91b23c","MemberId":1836568,"Rating":1,"ScreenName":"sharon wright","SubmittedDate":"05\/12\/2014 08:06"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50832,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311717,"name":"Condiments","slug":"condiments","term_group":0,"term_taxonomy_id":311652,"taxonomy":"categories-v2","description":"Looking for recipes for condiments? Find great additions to your meals with condiments like jellies, jams, seasonings, gravies, and more condiments.","parent":310796,"count":1108,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Peach Rhubarb Jam"}},"analytics":[],"yoast_head":"\n