Rhubarb Cherry Jam - cooking recipe

Ingredients

6 c. chopped rhubarb
4 c. sugar
21 oz. canned cherry pie filling
1 (6 oz.) pkg. cherry jello

Preparation

Combine rhubarb with sugar and let stand overnight.
The next day cook until tender; stir in pie filling and jello.
Bring to a boil; cool.
Put in jars and refrigerate or freeze.