Peach-Rhubarb Freezer Jam
Preparation time: Overnight; Cooking time: 15 minutes.
Ingredients
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6 cups chopped rhubarb (if frozen, drain well) 4 cups sugar 1 3oz package peach gelatin 1 can peach pie filling |
Directions
- Combine rhubarb and sugar in bowl and put in fridge overnight.
- Bring to room temp and transfer to sauce pan.
- Bring to a boil, boil for 10 minutes and turn off heat.
- Stir in gelatin until dissolved.
- Stir in peach pie filling.
Put in sterilized jars or freezer containers and freeze or chill and use immediately. Share with your neighbors! Experiment with other flavor combinations!
| 2007-2009 Recipe Index |
Some of the items you will find this week at the market include: banana peppers, basil, beef brats, beets, bell peppers, bell peppers, bok choy, broccoli, cabbage, carrots, catfish, cheese, cherry tomatoes, chocolate white espresso cookies, cupcakes, dilly beans, edamame and so much more! Next week at the market Stram’s Fresh Fish will return (and then every two weeks after that). Jimmy Hudson says to watch out for sweet potatoes in the fall, plus he will bring okra and Jerusalem artichokes to the next market. Polly from Polly Janes Pickles and Jams has a unique thing going in that she uses vegetables purchased from NFM vendors to make her products. The vendors at your Northside Farmers Market appreciate your business. Their hard work provides all of us with fresh, local, nutritious food! |
Market, Inc., Madison, WI
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