Rhubarb-Cherry Jam - cooking recipe

Ingredients

7 c. finely chopped or cut rhubarb
4 c. sugar
2 small pkg. raspberry jello
1 can cherry pie filling (cut cherries)

Preparation

Mix rhubarb and sugar.
Let stand until it makes its own juice.
Then boil 10 minutes.
Add 2 small packages jello and pie filling.
Heat again and put in jars.
Let cool and freeze in glass jam jars or small plastic containers.
Will keep in refrigerator up to 3 weeks.