5 c. rhubarb
5 c. sugar
1/2 c. water
1 can blueberry pie mix
2 sm. pkg. raspberry Jello

Cook rhubarb in 1/2 cup water until tender, add sugar and cook for a few minutes, stirring often. Add pie mix and let come to a boil. Take off heat and add Jello. Stir until Jello is dissolved. Put in jars and seal.