Title: Cherry Rhubarb Jam
Categories: Blank
Yield: 4 Servings

5	c	Rhubarb -- finely cut
1	c	Water
5	c	Sugar
1		(21 oz.) can cherry pie
		Filling
6	oz	Cherry Jello (can use sugar
		Free Jello)

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. Jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.

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