Rhubarb Peach Jam

By á-47

Yield: about 7 half pints

Ingredients

• 2 quarts sliced fresh or frozen rhubarb (1" pieces)
• 4 cups sugar
• 1 can (21 oz) peach pie filling
• 1 pkg. (3 oz) orange jello

Preparation

Step 1

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 the filling to saucepan; return to boiling. remove from the heat; add jello and stir until dissolved.

Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.