Cherry Rhubarb Jelly

Ingredients:
- 2 qt. fresh rhubarb
- 4 c. sugar
- 2 (3 oz.) pkg. cherry jello
- 1 (20 oz.) can cherry pie filling

Directions:
- Combine rhubarb and sugar and let set overnight or until sugar turns to liquid.
- Bring to boil and simmer 10 to 15 minutes. Dice up fruit pie filling and add to rhubarb.
- Simmer well and add 2 packages of jello.
- Stir well until all is dissolved.
- Put in containers and freeze.
- Makes 10 1/2 cups of jam.