5 c. cut up rhubarb
5 c. sugar
1 can blueberry pie filling (20 oz.)
6 oz. pkg. raspberry jello (have also used wild strawberry)

Cook rhubarb until soft, (do not add water) add sugar and blueberry pie filling. Cook until boiling, add jello. Stir until dissolved, cool in jars, and freeze. If I double the batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin.

Makes about 10 (8 oz.) jars.