5 c. cut up rhubarb
5 c. sugar
1 regular size box cherry gelatin

Mix together in large pan rhubarb and sugar. Bring to a full rolling boil (one you can't stir down) and cook for 5 minutes, stirring constantly. Remove from heat and stir in cherry gelatin.

Pour into clean jars or freezer containers. Store in your freezer or refrigerator. It will thicken as it chills.

NOTE: If by chance you over cook and jam becomes too thick and sugary, just add a little water. Stir and cook gently, just to boiling point (until sugar crystals dissolve).