Peach Rhubarb Jam
Contributed by: Darcy Edwards, an ECE member from Harris, MN
2 qt. sliced fresh or frozen rhubarb (1-inch pieces)
4 c. sugar
1 can (21 ounces) peach pie filling
1 pkg. (3 ounces) orange flavored gelatin
In large bowl, combine rhubarb and sugar; allow to stand overnight. The next day transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches (in peach pie filling) and add with the 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. Yields about 7 half-pints.