Rhuberry Jam - cooking recipe

Ingredients

5 cups diced rhubarb
1 cup water
5 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (6 ounce) package raspberry Jell-O gelatin

Preparation

In a large preserving kettle, combine rhubarb and water; cook over medium-high heat for about 5 minutes or until rhubarb is tender.
Add sugar and bring to a boil; boil for 2 minutes.
Stir in pie filling.
Remove from the heat and let cool for 10 minutes.
Add jello and mix well.
Place in sterilized mason jars, leaving a 1/4 inch headspace.
Process in a boiling water bath for 15 minutes.
Remove from bath, let cool, check seals, label jars, and store in a cool, dry place.