5 c. rhubarb, cut up
1 sm. box orange Jello
3 c. sugar
1 can apricot pie filling

Mix rhubarb and sugar together and let stand overnight. In the morning, boil rhubarb until done, about 15 minutes. Take off stove and mix in orange Jello and apricot pie filling. Cook again to a boil. Put in clean jars and seal with wax.