8 c. finely chopped rhubarb
4 c. sugar
1 can apricot pie filling
1 sm. pkg. orange jello

Combine rhubarb and sugar in bowl; let stand overnight. In a saucepan bring to boil and simmer 10 minutes. Add the pie filling and bring to a boil. Add jello and stir until dissolved. Put in jars. Cover and refrigerate.