Rhubarb Berry Jam-Becky

5 cups rhubarb

5 cups sugar

1/2 cup water

1 (21 ounce) can pie filling

2 small packages Jello

Boil cut up rhubarb, about 1/2 inch pieces, sugar and water for 5 minutes. Add pie filling. Boil another 5 minutes. Add dry Jello. Pour into jars. Refrigerate or freeze. Makes 6 to 7 cups. Pie filling: blueberry, cheery, any red.