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RHUBARB BERRY FREEZER JAM

8 cups finely chopped fresh rhubarb
3 cups white sugar
1 (21-ounce) can blueberry pie filling
1 (3-ounce package) strawberry flavored gelatin
1 (3-ounce package) raspberry flavored gelatin

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 gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.