Peach Rhubarb Jam

Peach Rhubarb Jam

Ingredients

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

Directions

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. Meanwhile, dice peaches and add with filling
to saucepan; return to boiling. Remove from the heat; add gelatin
and stir until dissolved. Spoon into canning jars or freezer
containers. Cool completely. Refrigerate or freeze. Yield: about 7
half-pints.

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