Rhubarb Jam

• 5 cups sliced rhubarb, cut into 1/2 inch pieces
• 3 cups granulated sugar
• 1 (3 ounce) box cherry gelatin or 1 (3 ounce) boxraspberry gelatin or 1 (3 ounce) box strawberry gelatin

1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
2. Cover the bowl, and place in the refrigerator overnight.
3. The next morning, place the rhubarb mixture in a large kettle.
4. Cook over medium heat, stirring constantly; until the mixture starts to boil.
5. Lower the heat just abit, and continue cooking for 12 minutes (stirring constantly).
6. Remove kettle from the heat; and stir in the dry gelatin powder.
7. Transfer the jam to 4 half pint-size sterlized glass jars.
8. Cover the jars with lids, and let the jam cool to room temperature; before storing it in the refrigerator or freezer.

rhubarb, granulated sugar, cherry gelatin

Taken from www.food.com/recipe/rhubarb-jam-63952 (may not work)