These are my new recipes from this summer's canning season. I did the apple as gifts this year as we had tons of apples leftover from last year's apple season. So I had issues finding peach pie filling, but Rachel found it for me. I was a little leery about the orange Jell-O, but it was seriously delicious!
Modified from Straight from the Farm
3 cups rhubarb, diced
3 cups apples, diced and peeled
2 cups sugar
1/2 cup water
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 (2 oz) pkg dry pectin
In a large saucepan, mix the rhubarb, apples, sugar, water and spices. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is oft. Stir in pectin and boil for 5 minutes.
Ladle into sterile jars, wipe rims with clean cloth and seal with new lids. Process in water bath canner for 10 minutes (unless need to adjust for altitude).
Makes about 3 pints (6 cups).
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.