Strawberry Rhubarb Jam

• 2 lb. fresh rhubarb, trimmed, sliced (about 7 cups)
• 3 cups sugar
• 1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin

1. Mix rhubarb and sugar in 6-quart saucepot; cover.
2. Refrigerate 6 hours or overnight.
3. Rinse clean plastic containers and lids with boiling water.
4. Dry thoroughly.
5. Bring rhubarb mixture to boil on medium heat.
6. Boil 10 minutes, stirring occasionally.
7. Remove from heat.
8. Add gelatin; stir until dissolved.
9. Spoon rhubarb mixture evenly into clean containers, filling each to within 1/2-inch of top.
10. Wipe off top edge of each container; immediately cover with lid.
11. Store in refrigerator up to 3 weeks or freeze up to 1 year.
12. Thaw in refrigerator before using.

fresh rhubarb, sugar, gelatin

Taken from www.kraftrecipes.com/recipes/strawberry-rhubarb-jam-50973.aspx (may not work)