Title: Peach Rhubarb Jam
Categories: Spread
Yield: 6 Servings

2		Qt. Sliced or fresh rhubarb, 1 inch pieces
4	c	Sugar
1	cn	Peach pie filling (21 oz.)
1	pk	Orange flavored gelatin

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

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