Cherry Rhubarb Jam

5 cups rhubarb, finely cut
1 cup water
5 cups granulated sugar
1 (21 ounce) can cherry pie filling
1 (6 ounce) box cherry Jell-O (can use sugar free Jell-O)

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add Jell-O; stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.