Peach Rhubarb Jam

Modified from Taste of Home

2 quarts (8 cups) sliced fresh or frozen rhubarb, diced

4 cups sugar

1 can (21 oz) peach pie filling

1 pkg (3 oz) orange gelatin (Jello)

Combine rhubarb and sugar (this has it stand overnight...I didn't bother...I think I might have added a little water, can't remember...I just have it a bit to sit). Bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile cut up peaches and add with filling to saucepan; return to boiling. Remove from heat, stir in gelatin. Spoon into canning jars and process in a water bath canner.

Makes about 7 half-pints.