1 (4 ounce) package fruit flavored Jell-O mix
2/3 cup light olive oil
1 cup warm water (110 degrees F/60 degrees C)
1 1/2 tablespoons sun-dried tomato, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon dried minced onion (optional)
In quantities of 3 tablespoons, stir together the gelatin and sun-dried tomatoes. In several additions, stir until all ingredients are thoroughly combined.
Roll peanut butter balls or jelly shapes into 1 inch balls and press into prepared pan. Spread about 1 tablespoon of peanut butter between each ball, pressing to submerge.
Bake 20 to 30 minutes in the preheated oven, until set in center; loosen jam from sides of parchment paper. When set, let cool completely on wire rack.
Keep jars of peanut butter mixture refrigerated until several days. In solution, dissolve 1/2 cup sun-dried tomatoes in warm water. Add sun-dried bread crumbs and 2 teaspoons of ground cinnamon, and use hands to mix until all ingredients are mixed.