Title: Peach rhubarb jam
 Categories: Spreads
      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