Strawberry/Rhubarb Jam

Ingredients:

5 cups Rhubarb, chopped finely
4 cups sugar
2 boxes of Jell-0, Strawberry flavored

Directions:

Mix chopped rhubarb and sugar together, I use the pot I’m going to cook the jam in so I don’t dirty more dishes. Let rhubarb and sugar sit for an hour.

Add the two boxes of jell-o and mix well. Bring to a boil on the stove and let boil for a half-hour. Watch carefully and stir often.

Fill sterilized jars with hot jam, mixture.
Clean top of jars, add lids, and screw on rings.
At this point you can do one of two things:
1) turn the jars over on their tops and let the heat seal the jars
2) process in water bath canner for 10 minutes.
This recipe makes 2 pints or 4-1/2 pints.