Cherry Rhubarb Jelly - cooking recipe

Ingredients

2 qt. fresh rhubarb
4 c. sugar
2 (3 oz.) pkg. cherry jello
1 (20 oz.) can cherry pie filling

Preparation

Combine rhubarb and sugar and let set overnight or until sugar turns to liquid.
Bring to boil and simmer 10 to 15 minutes. Dice up fruit pie filling and add to rhubarb.
Simmer well and add 2 packages of jello.
Stir well until all is dissolved.
Put in containers and freeze.
Makes 10 1/2 cups of jam.