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Description Edit

Ingredients Edit


Directions Edit

  1. In a large bowl, combine rhubarb and Sugar; allow to stand over night.
  2. Transfer to a large saucepan and bring to a boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Meanwhile, dice peaches and add with filling to saucepan; return to boiling.
  5. Remove from heat; add gelatin and stir until dissolved.
  6. Spoon into canning jars or freezer containers.
  7. Cool completely.
  8. Refrigerate or freeze.
  9. Yield: About 7 half-pints

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