4 c. rhubarb
4 c. sugar
1 box frozen strawberries or raspberries
1 (3 oz.) box strawberry or raspberry Jello

Mix rhubarb, berries, and sugar. Stir until it forms its own juice. Cook for 15 minutes after it comes to a boil. Remove from heat and add Jello. Stir until dissolved. Put in jars. Seal or freeze. The jam will keep in the refrigerator for several months.