Rhubarb Strawberry Jam recipe

3 servings

5 cups chopped fresh rhubarb

3 cups white sugar

1 (3 ounce) package strawberry flavored gelatin

In a large saucepan or stockpot, stir together the fresh rhubarb and sugar.

Cover, and let stand overnight.

Bring the rhubarb and sugar to a boil over medium heat.

Boil, stirring constantly, for 12 minutes on low heat.

Remove from heat, and stir in dry gelatin mix.

Transfer to sterile jars, and refrigerate.