Rhubarb Freezer Jam - cooking recipe

Ingredients

2 qt. (8 c.) diced rhubarb, fresh or frozen
4 c. sugar
1 (21 oz.) can blueberry pie filling (or cherry)
1 (3 oz.) pkg. berry (any flavor) Jell-O

Preparation

Pour the sugar into the rhubarb; let stand at least 10 to 12 hours.
Pour rhubarb mix and berry pie filling into large pan; bring to boil, stirring often.
Remove from heat; add Jell-O, stirring until dissolved.
Fill containers, leaving 1/4 to 1/2 inch for expansion and freeze.
Makes about 10 cups.