Raspberry Rhubarb Jam

Simple to make and makes a great Springtime hostess gift. I like to give "The Moms" a jar of this for Mother's Day...they kind of expect it (LOL) My own mother uses it as an ice cream topping. Feel free to use Strawberry Jell-O, or any red flavor. Fresh Rhubarb is best for this recipe. No messy melting parrafin required to seal jars. This one stores in the refrigerator.

• Ready In: 35 mins
• Yields: 4 half pints

Ingredients

• 5  cups  diced rhubarb
• 4  cups white sugar
• 1 (3 1/2ounce) package raspberry Jell-O gelatin

Directions

1. Remove leaves from Rhubarb (remember leaves are poison).
2. Wash Rhubarb stalks and dice.
3. Mix Rhubarb and Sugar together.
4. Let set overnight or at least 3 hours.
5. Boil fruit and Sugar mixture for 20 minutes. While bubbling at end of 20 minutes,stir in small package of Jell-O.
6. Pour into clean and sterilized jelly jars or half pint jars with No parrafin wax.
7. Cover with lids and cool, must be stored in refrigerator.