10 cups rhubarb, chopped
8 cups sugar
1 12-ounce jar chopped jalapeno peppers
2 teaspoons cayenne pepper
3 small packets raspberry gelatin
Bring all ingredients but gelatin to a boil for 20 minutes; stir to prevent scorching. Add gelatin and mix. Fill jars while hot and tip jars upside down to seal. Serve with cream cheese and crackers.
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