Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Qt. Sliced or fresh rhubarb, 1 cn Peach pie filling (21 oz.)
-1 inch pieces 1 pk Orange flavored gelatin
4 c Sugar

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
POSTED BY: Jim Bodle 6/93

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