Peach Rhubarb Jam

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Title: PEACH RHUBARB JAM
Categories: Condiments, Can/preserv
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

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