Apricot Rhubarb Jam
|Chopped rhubarb||8 Cup (128 tbs)|
|Sugar||4 Cup (64 tbs)|
|Apricot pie filling||1 Can (10 oz)|
|Orange flavored gelatin||3 Ounce (1 Package)|
Combine rhubarb and sugar in a bowl (not metal).
Allow to stand overnight.
In the morning transfer to a pan; bring to a boil and simmer 10 minutes.
Add the apricot pic filling and bring to a boil.
Add the gelatin and stir until dissolved.
Put in jars; cover and refrigerate or freeze.