Ingredients

5 Cup rhubarb, cut in small pieces
1 Cup water
5 Cup sugar
1 Can cherry pie filling
2 3-ounce packages strawberry gelatin

Instructions

Combine rhubarb and water. Boil until tender. Add sugar. Boil until sugar is dissolved. Add pie filling and cook for 6 to 8 minutes. Remove from stove; add gelatin and mix well. Let cool awhile; then pour into blender jar and blend until smooth. Pour into sterilized containers and seal, or you may freeze the jam.

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