Recipe(tried): Rhubarb Pie Filling (canning recipe, using Jello and apple juice)

I have lots of rhubarb and i put it up for pie filling every year. It turns out great.

RHUBARB PIE FILLING
Makes six to seven quarts

24 cups chopped rhubarb
2 cups granulated sugar total, dividing if necessary for two bowls
plus about 3 1/2 cups granulated sugar
1 1/2 cups clear jel
1 tbsp ground cinnamon
2 tsp ground nutmeg
1 small (3 oz.) pkg strawberry jell-o
5 cups apple juice
2 1/2 cups cold water
3/4 cup lemon juice
1 tsp almond flavoring
Red food coloring

Place rhubarb in one very large or two smaller bowls, sprinkle with the 2 cups granulated sugar. Stir and let stand for several hours or overnight.

Place the Rhubarb and the juice that forms into a large (non aluminum) pot and simmer until rhubarb is soft. Stir frequently and use a simmer ring if you have one. Just keep heat low enough that it does not burn.

In another pot mix the 3 1/2 cups sugar (more or less depending on the sweetness you like), 1 1/2 cups Clear Jel, cinnamon, nutmeg, and the Jell-o (dry). Stir in apple juice and the cold water. Place over medium heat and stir constantly until mixture thickens. Add lemon juice and Almond flavoring; boil for one minute stirring constantly. I also added a few drops of red food coloring.

Combine two mixtures and mix well.

Pour mixture into hot sterilized quart jars, make sure that there are no air bubbles in the mixture, leaving 1-inch of headspace. Seal and process in waterbath for 25 minutes.