6 c. rhubarb
4 c. sugar
1/4 tsp. almond flavoring
1 can apricot pie filling
1 (3 oz.) pkg. orange gelatin

Mix rhubarb and sugar in a large saucepan. Let stand overnight. In morning bring to boil. Boil 10 minutes. Add apricot pie filling, reheat. Add orange gelatin. Stir well. Add almond flavoring. Place in clean, hot jars. Makes 4 pints. Must be refrigerated or frozen for long term storage.