RHubarb Jam (not using pie filling, just jello)

By á-47

Makes 4 pints

Ingredients

• 5-7 medium stalks rhubarb
• 3 cups sugar
• 1/2 cup water
• 1 (6 oz)package strawberry jello

Preparation

Step 1

Finely chop enough rhubarb to equal 4 cups. Combine with sugar and 1/2 cup water in large saucepan and gently boil until tender; stir frequently. Remove from heat, add gelatin and stir well.

Pour into hot jars. Wipe rims. Screw on lids.

Process in boiling water bath for at least 10 minutes.