Wash, dry and set aside pint jars. In a small saucepan, add lids. Fill with water, covering the lids. Turn heat to low and let the water lightly simmer.
Fill water bath with water and heat on high until boiling.
In a stock pot, combine water and rhubarb and cook on medium heat until tender.
Add sugar and pie filling.
Bring to a boil and cook for 6-8 minutes, stirring constantly.
Remove from heat and stir in jello until it dissolves.
Funnel hot jam into jars, leaving 1/2 inch of headspace.
Use a clean cloth to wipe jars and jar rim. Remove jar lids from heat and add to jars. Tighten well with band.
Add jars to water bath, adding any extra water needed until at least an inch of water is over the top of the jars.
Bring water to a full boil and set a timer for 10 minutes. Adjust process time for altitude.
Turn off the heat and lift the jars out of the water bath. Gently place them on a towel and let them sit for several hours, until cool and the jar lids have sealed. You should hear little "popping" noises as the jars seal. If any jars haven't sealed once they've cooled off, place in the refrigerator and use those first.
Store in a cool, dry space. Jars can last up to 18 months.