1 (20 oz.) jar blueberry pie filling
7 c. rhubarb, cut fine
4 c. sugar
2 (3 oz.) raspberry Jello

Mix sugar, pie filling and rhubarb. Stir. Boil slowly 10 minutes until rhubarb is tender. Remove from stove. Add Jello, one package at a time, stir until well blended. Pour mixture into hot sterilized jars. Let stand until cold. Cover and freeze. 4-5 pints.