- 5 cups diced rhubarb (fresh or frozen)
- 3 cups sugar
- 1 sm. pkg strawberry jello
Pour sugar over rhubarb and store in frig over night.
Next day; put into pot with 1/2 cup water. Cook until well done. Rhubarb will come apart, or can be mashed with potato masher if you prefer.
Remove from heat and stir in jello until well dissolved. Pour into jars, cool, then store in frig. Makes 3 pints.
*Note: Frozen Rhubarb sometimes has more water once thawed than fresh Rhubarb does so if jam doesn’t set enough to suit you it can be returned to a pot, reheated and a bit more jello can be added.