This is not jam, jam does not contain geletine. You can't just put anything in jars and call it jam!
The rhubarb is up! What shall we do with it? Jam, of course!
This recipe is so lovely. It turned out perfectly when I tried it last year, so this year I'm going to freeze a bit of precious red rhubarb for jam later in the year.
Usually, I invite people to come on over and pick as much rhubarb as they like. This year I'm hoarding it for jam.