Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Rhubarb | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Qt. Sliced or fresh rhubarb, 1 inch pieces
- 4 c Sugar
- 1 cn Peach pie filling (21 oz.)
- 1 pk Orange flavored gelatin
Directions
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
Category:Rhubarb Jam Recipes
Category:Rhubarb Recipes