Recipe - Peach Rhubarb Jam

2 Qt. Sliced or fresh rhubarb,
1 inch pieces
4 cup Sugar
1 cn Peach pie filling (21 oz.)
1 pack 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 halfpints

SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini