Simple "Strawberry"-Rhubarb Jam

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

Supplies

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

Step 1: Making the Jam

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.

Step 2: Canning the Jam

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.