Rhubarb Berry Jam

8 cups chopped fresh rhubarb

3 cups white sugar

1 (21 ounce) can blueberry pie filling

1 (3 ounce) package strawberry jello

1 (3 ounce) package raspberry jello

Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry jello mix until dissolved. Transfer to sterile jars or freezer tubs and cool. Freeze. Makes 4 pints.