My kids love to make this jam – it’s a very easy, foolproof recipe.
5 c finely chopped rhubarb
4 c sugar
1 3 oz package jello (strawberry or raspberry)
Combine rhubarb and sugar, let sit for an hour. Turn on stove, heat to boiling, stirring often. Let cook for 5- 10 minutes. Remove from heat, stir in jello until well combined. Pour into jars and allow to cool. Store in the refrigerator or freezer.