8 c. rhubarb, very finely sliced
4 c. sugar
1 can strawberry pie filling
1 (3 oz.) pkg. strawberry jello

Cook rhubarb and sugar on low heat. Cook until tender. Add jello mix, then add pie filling and mix. Can be frozen. Keep refrigerate. Can use other combinations such as raspberry and apricot. If you prefer a smoother jam, put in blender before adding pie filling.