It's finally rhubarb season. I went out and picked a bunch last night so I could make jam. I got 5 containers made today. I'll be sharing with my sister, and I'll probably make one more batch and that will last us until next year.
4-5 cups diced rhubarb with a little water
4 cups sugar
1 - 10 oz. package frozen strawberries
1 - 3 oz. package strawberry jello
Cook rhubarb. Add sugar, jello, and cook 3 minutes. Add strawberries. Stir without further cooking.
I store mine in the refrigerator but it can also be sealed with parafin.