Ingredients

• 5  cups rhubarb, cut into 1/2-inch pieces
• 1  cup water
• 5  cups sugar
• 1  cup apricot pie filling
• 2  3-ounce packages apricot-flavored gelatin

Directions

1. In 6-quart kettle or Dutch oven, simmer rhubarb in water for 5 minutes or until rhubarb is tender. Stir in sugar. Bring to boiling; boil 7 minutes. Stir in pie filling until well blended. Add gelatin; stir over medium heat until gelatin dissolves.

2. Immediately, ladle jam into hot, clean half-pint jars, leaving 1/4-inch headspace.* Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start timing when water boils). Cool.

3. Before serving, place in refrigerator for 2 hours to set. Refrigerate opened jars. Makes 7 half-pints.

Rhubarb-Strawberry Jam: Prepare Rhubarb-Apricot Jam as above, except use strawberry pie filling and strawberry gelatin.

Rhubarb-Raspberry Jam: Prepare Rhubarb-Apricot Jam as above, except use raspberry pie filling and raspberry gelatin.

Rhubarb-Cherry Jam: Prepare Rhubarb-Apricot Jam as above, except use cherry pie filling and cherry gelatin.

*Note: For freezer jam, let hot mixture cool. Spoon into freezer containers. Freeze for up to 1 year.

Note: Nutrition facts are given for 1 tablespoon of jam.