Rhubarb Freezer Jam

By á-49643

Uncle Hughie

Ingredients

• 6 c chopped rhubarb
• 1 large pkg sugar free strawberry jello
• (I also used reg jello and less sugar)
• 2-3 c sugar
• 1 pkg light pectin

Preparation

Step 1

Put the 6 cups on rhubarb and put into a bowl. Sprinkle jello over the top and let sit overnight in frig. The next day, cook the rhubarb until it starts to soften. Add the sugar 1 c at a time to see how much you want. Stir frequently. Add the pkg of pectin and cook 5 min. Let the jam cool a little and then put into containers. Let the jam cool completely, cover and it is ready for the freezer.