2 qt. sliced or fresh rhubarb, 1 inch, pieces
4 cup sugar
1 can peach pie filling (21 oz.)
1 package orange flavored gelatin
A Recipe for
Peach Rhubarb Jam
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Peach Rhubarb Jam is one of thousands in the Recipes-to-go Fruit Cookbook.
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
If you enjoy this Peach Rhubarb Jam Recipe - you should enjoy the recipe collections you can find on the websites below:
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This is a recipe for Peach Rhubarb Jam from the recipe cookbook of Recipes-to-go (Fruit)
Cookies are made of butter and love. |
| Norwegian Proverb |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Health food makes me sick. |
| Calvin Trillin |
Never eat more than you can lift. |
| Miss Piggy |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
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
Serves: 6
Peach Rhubarb Jam Recipe brought to you by Recipes To-Go