6 c. chopped rhubarb
4 c. sugar
1 (3 oz.) pkg. orange gelatin
1 can apricot pie filling
1 med. orange

Mix rhubarb and sugar and let stand overnight. Cook for 15 minutes. Add pie filling and rind from 1 orange. Heat to boiling; cook about 6 minutes, stirring often. Mash well with potato masher. Add orange gelatin and stir. Pour into sterilized jars and seal.