5 c. rhubarb, cut fine
1 (3 oz.) pkg. strawberry gelatin
4 c. sugar

Cut the rhubarb extra fine for best results. Add sugar and let stand until sugar dissolves. Cook for 10 minutes, stirring frequently, over medium heat. Remove from heat and stir in gelatin while rhubarb is still hot. Let stand until cool, stirring occasionally. Put into small glass jars or other containers with lids. You do not need to use paraffin.

If using glass jars, seal tightly AFTER freezing. Store in freezer and return to freezer after each use. Jam can go directly from freezer to table. Recipe may be doubled or tripled. For different flavors, use other flavors of gelatin, such as raspberry.