7 c. sliced rhubarb
5 c. sugar
1 can apricot pie filling
1 lg. pkg. orange Jello

Cook rhubarb and sugar until soft. Add 1 can apricot pie filling. Boil again for 15 to 20 minutes. Remove from stove and add 1 box orange Jello. Stir well and put in jars and seal.