Chop apple and toss with lemon juice.

Stir sugar and rhubarb well; cook and bring to boil. Boil 6 minutes, stirring to mush the rhubarb. Add chopped apple and bring mixture to boil again. Cook 3 minutes stirring constantly to mush to apple. Remove from stove and mix 1 (3 ounce) package apricot Jello. Stir well and ladle into warm clean jars. Makes 5-6 jars. Use a large kettle or Dutch oven to make the jam.