6 cups diced Michigan rhubarb
4 cups Michigan white sugar
1 (21 ounce) can Michigan cherry pie filling
1 (6 ounce) package cherry flavored gelatin

Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight. Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.

Yields: 2 pints