Simple "Strawberry"-Rhubarb Jam

This version of strawberry-rhubarb jam doesn't require strawberries but is almost as good as versions that do.

INGREDIENTS

5 C finely chopped rhubarb

3 C sugar

3 Oz Strawberry gelatin (aka Jello)

MATERIALS

Sharp knife

Cutting board

Large measuring cup

Large pan

Large stir spoon or high-temp spatula

Canning jars, lids, and rings

Canning funnel

1 +/- measuring cup (for filling jars)

Hot pads

Wash and chop the rhubarb fairly finely, less than 1/2" long pieces. Put five cups of chopped rhubarb into a large pan with three cups of sugar and let them sit covered overnight or for several hours. Sterilize the jars and heat the lids in hot water. Stir the rhubarb/sugar mixture and boil it for 12 minutes, stirring frequently. Remove from heat and stir in the gelatin until dissolved.

Carefully fill the hot jars with the hot jam. Wipe the jar rim to remove spills. Install a hot lid and tightly screw on the ring. Invert the sealed jars for about five minutes before turning them upright. After the jars have cooled, store them in a refrigerator. After opening and enjoying some of the jam, cover it and return it to the refrigerator.