Blueberry Rhubarb Jam

5 cups chopped rhubarb

5 cups sugar

1 cup water

Cook until tender aprox. 15 minutes. Add 1 can blueberry pie filling (21 oz.) and 1 (6 oz. ) pkg. of raspberry jello. Stir until dissolved. Pour into hot sterile jars, turn upside down for 15 minutes and then turn right side up until cool.