1. Dice rhubarb and combine with sugar and let stand 1 1/2 hours.
2. Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.
3. Remove from heat and stir in gelatin until dissolved.
4. Stir in pie filling (She didn't cut up the cherries but I will.)
5. Add extracts.
6. Put in jars and refrigerate.
7. Makes 5 cups.
8. After this is cool I plan on freezing five 1/2 pint jars of jam.