Very Berry Rhubarb Jam

In a Dutch oven or kettle, combine rhubarb, sugar, and water. Bring to boiling. Boil rhubarb, uncovered, for 3 minutes, stirring constantly.

Stir in blueberry pie filling. Return the mixture to boiling; boil for 6 minutes, stirring constantly.

Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.

Ladle into half-pint jars or freezer containers, leaving 1/2-inch headspace. Seal and label. Let stand at room temperature about 8 hours or until jam is set. Makes 8 half-pints.