7 c. rhubarb, thinly sliced
1 can blueberry pie mix
3 c. sugar
1 (3 oz.) pkg. raspberry Jello

Mix rhubarb with sugar and let stand 45 minutes. Add blueberry pie mix and cook for 10 minutes. Remove from heat and add Jello. Put into sterile jelly jars, seal and process in hot water bath 5 minutes.