Rhubarb Berry Jam - cooking recipe

Ingredients

8 cups sliced rhubarb, cut into 1/2 inch pieces
3 cups granulated sugar
1 (3 ounce) box raspberry gelatin
1 (3 ounce) box strawberry gelatin
1 (21 ounce) can blueberry pie filling

Preparation

In a large bowl, add rhubarb and sugar; stir to coat evenly.
Cover bowl, and place in the refrigerator overnight.
The next morning, place rhubarb mixture in a large kettle.
Cook over medium heat, stirring constantly; until mixture starts to boil.
Lower heat just a bit, and cook for 12 minutes (stirring constantly).
Remove from heat, add the gelatin; keep stirring for 1 minute.
Add the can of pie filling; stir until mixed through.
Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
Cool to room temperature, before storing in the refrigerator or freezer.