Peach Rhubarb Jam
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 quarts Sliced or fresh rhubarb, 1 inch pieces
4 cups Sugar
1 can Peach pie filling (21 oz.)
1 pkt Orange flavored gelatin

Preparation

1 In a large bowl, combine rhubarb and sugar; allow to stand over night. 2 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. 3 Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze. 4 Yield: About 7 half-pints