6 c. frozen red raspberries
3 c. sugar
1 (21 oz.) can apricot pie filling or peach pie filling
1 (3 oz.) pkg. lemon Jello

Cook raspberries and sugar over low heat until sugar dissolves. Boil gently for 10 minutes, stirring often. Cut up any large pieces of fruit in the pie filling. Stir in pie filling and Jello. Return to boiling, stirring constantly. Ladle into jars. Freeze or store in refrigerator up to 1 month. Can use more raspberries than recipe with same amount of sugar and add another package of Jello (raspberry or lemon).