Rhubarb/Raz Jelly

My mom got this great jelly recipe from her neighbor, and taught me how to make it. It's very tasty and really simple to put together. Takes no time at all to make the jelly as I bring in the rhubarb from the garden and clean and cut it into 1" pieces and freeze 5 cups in a freezer bag.

• Ready In: 25 mins
• Yields: 3 pints

Ingredients

• 5  cups rhubarb
• 3  cups sugar
• 1 (3 ounce) package raspberry Jell-O gelatin

Directions

1. Place rhubarb and sugar in enamel or stainless steel bowl (I use an 8 qt. stainless steel cooking pot), mix well, cover, and let stand overnight.
2. Next morning, bring to boil, reduce heat, and simmer, stirring constantly, for ten minutes.
3. Remove from heat, stir in jello.
4. Fill hot, sterilized jars to 1/2" from top.
5. Place seal on jar, and tighten ring.
6. Turn jar upside down on towel-covered surface for about 15 min.
7. Turn jar right side up, to cool, and seal to set and pop.