1 c. water
5 c. rhubarb
1 (6 oz.) pkg. raspberry Jello
5 c. sugar
1 can blueberry pie filling

Cut rhubarb and cook in 1 cup water until barely tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 5 to 8 minutes more. Take off stove. Add Jello and stir until dissolved. Seal in jars and process in hot water bath for 10 minutes. NOTE: May use strawberry Jello instead of raspberry Jello if desired.