Ingredients
2 quarts sliced fresh or frozen rhubarb (1-inch pieces)4 cups sugar1 can (21 ounces) peach pie filling1 package (3 ounces) orange gelatin
Preparation
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, chop peaches from filling. Add chopped peaches and remaining filling to saucepan; return to a boil. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.
