Rhubarb Orange Cherry Jam

 5 Cups diced fresh rhubarb
1 can cherry pie filling
2 cups sugar
1 package orange Jello
1 package gelatin
1/4 tsp. almond extract

Put sugar in stockpot with cut up rhubarb. Let sit one hour.  Turn heat to medium high and add cherry pie filling, and gelatin.  bring to boil and reduce heat to medium, cook for about 10 minutes.  Add in orange Jello and almond extract.  Immediately add to washed jars and put lids on, after cooling keep in refrigerator.  Makes 3 pints.