8 c. finely chopped rhubarb
4 c. sugar
1 can apricot pie filling
1 (3 oz.) pkg. orange Jello

Combine rhubarb and sugar in bowl (not metal). Allow to stand overnight. Cover with Saran Wrap. In the morning bring rhubarb mixture to boil then simmer 10 minutes. Add apricot pie filling and bring to boil, add Jello and stir until dissolved. Put in jars, cover with paraffin when jar is cooled. Makes 9 jars.