8 c. finely chopped rhubarb
4 c. sugar
1 can apricot pie filling
1 (3 oz.) pkg. orange flavored gelatin

Combine rhubarb and sugar in a bowl (not metal). Allow to stand overnight. In the morning (transfer to a pan) bring to a boil and simmer ten minutes. Add the apricot pie filling and bring to a boil. Add the gelatin and stir until dissolved. Put in jars, cover and refrigerate or freeze. The jam also can be made with peach filling and peach gelatin or strawberry filling and strawberry gelatin.