Mix the peaches and rhubarb with the remaining ingredients in a large saucepan and let stand for about 20 minutes until the sugar has dissolved. Then bring to a boil over medium heat. Just before the bubbly boils, mix with the hand blender so that the rhubarb fibers are crushed. Cook for 4 minutes, stirring constantly.
Put the gelling sample on a plate. The sample should set very quickly. Pour hot into the prepared jars and close immediately. Makes about six glasses of 250 ml each.
I usually always freeze the rhubarb until the peaches are ripe. But I already took the pickles when the cellar was still overflowing with them in the spring. That works just as well. The Gelfix can of course be replaced with normal preserving sugar, a diabetic eats with us, so we save as much as possible on sugar.
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