6 c. chopped rhubarb
4 c. sugar

Combine and let set overnight.

21 oz. can cherry pie filling
1 (6 oz.) pkg. cherry Jello

Cook rhubarb and sugar until tender. Stir in cherry pie filling and cherry Jello and bring to a boil. Make sure glasses are clean and hot. Fill and cover with wax. Refrigerate until ready to serve.

Nice topping for ice cream, sponge or pound cake. This is an excellent jam.