Cherry Rhubarb Jam - cooking recipe

Ingredients

4 cups rhubarb
1 1/2 cups sugar
1 (3 ounce) package cherry Jell-O
1 (21 ounce) can cherry pie filling
1/8 teaspoon almond extract

Preparation

Dice rhubarb and combine with sugar and let stand 1 1/2 hours.
Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.
Remove from heat and stir in gelatin until dissolved.
Stir in pie filling (She didn't cut up the cherries but I will.)
Add extracts.
Put in jars and refrigerate.
Makes 5 cups.
After this is cool I plan on freezing five 1/2 pint jars of jam.