RHUBARB CHERRY JAM

I finally got the original recipe for my friend Claudia. This is a superb taste and now I can see why!

Combine 6 cups of chopped rhubarb with 4 cups of sugar. Let stand over night.
Next day, cook mixture until rhubarb is tender. (About 30 min.) Stir in a 21 ounce can of cherry pie filling and a 6 ounce package of cherry flavored gelatin. Bring mixture to a boil and cool. (The jam can be put right into a jar or refrigerate over night in a Tupperware bowl.) Put in containers and refrigerate or put in the freezer until ready to serve.
2 batches can be done at a time.