Instructions: 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

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