2 qts. sliced fresh or frozen rhubarb (1 inch pieces)
4 c. sugar
1 can peach pie filling
1 (3 oz.) pkg. orange flavored gelatin

In large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Meanwhile, dice peaches and add with filing 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.