Nancy says, "Since it is rhubarb season, I am sending by far my husband's favorite jam recipe. Please try it, you'll love it as much as George."

Set aside overnight:
6 cups cutup rhubarb
4 cups sugar

Next morning:
Boil for 10 minutes. Turn off stove.
Add 1-3oz box Jello (apricot or peach) Stir until dissolved.
Add 1 can Wilderness pie filling (apricot or peach)
Do not reheat.

Fill 1-2 quart jars and freeze. Since there is so much sugar it never really freezes. I even freeze bags with 6 cups of rhubarb and make during the winter.