6 c. rhubarb
4 c. sugar
2 sm. or 1 lg. pkg. Jello

Use strawberry, raspberry, grape, peach, whatever flavor Jello you use, that is what the jam will taste like. You will not guess that there is rhubarb in it.

Bring rhubarb to a rolling boil and boil for 15 minutes. (Start cooking very slow until juice appears so you don't burn the sugar.)

Remove from heat and add Jello. Pour jelly into jelly jars. Makes 6 jars.

VARIATION: 1 can crushed pineapple (20 oz.) drained can be added to recipe if wishes. Makes 8 jars.