6 c. rhubarb, diced
4 1/2 c. sugar
1 can Wilderness strawberry pie filling
1 lg. pkg. strawberry Jell-O

Stir together rhubarb and sugar. Let sit overnight, covered in refrigerator.

In the morning, blend in blender along with pie filling. Put in large kettle, stir in Jell-O, and bring to boil. Boil 10 minutes at rolling boil.

Pour into hot jelly jars and seal with hot lids.

If kept in refrigerator, this does not need to be processed further. Otherwise, process in canner in boiling water bath for 5 minutes.