Cherry rhubarb jam recipe

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.