1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight.
2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
then cook for 12 minutes.
3. Remove from heat and stir in one 3-ounce package of strawberry
gelatin. Stir until completely dissolved.
4. Pour into containers with tight-fitting lids. Store in refrigerator
or divide in small portions and freeze.
Yield: about 1-1/4 quarts.
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NOTES : This jam recipe is one of Helen Jolly's original recipes.
