Rhubarb Jam

Ingredients

• 5 cups sliced rhubarb, cut into 1/2 inch pieces
• 3 cups granulated sugar

• 1 (3 ounce) box cherry gelatin or raspberry gelatin or strawberry gelatin

Directions

1. 1

   In a large bowl, add rhubarb and sugar; stir to coat evenly.

2. 2

   Cover bowl, and place in the refrigerator overnight.

3. 3

   The next morning, place rhubarb mixture in a large kettle.

4. 4

   Cook over medium heat, stirring constantly; until mixture starts to boil.

5. 5

   Lower heat just abit, and cook for 12 minutes (stirring constantly).

6. 6

   Remove from heat; stir in dry gelatin mix.

7. 7

   Transfer to 2 pint-size sterlized glass jars.

8. 8

   Cover with lids, cool to room temperature before storing in the refrigerator or freezer.