5 c. rhubarb, cut in small pieces
4 c. sugar

Wash and drain rhubarb; mix in sugar and it is very important to let it stand overnight.

Next day, cook mixture until tender, 8-10 minutes. Remove from heat and stir in one box strawberry jello (small box). Stir until jello is well mixed; put in jars and seal.

NOTICE: Be careful when cooking to keep heat low to medium and DO NOT COVER. Rhubarb boils over very easily. Do not peel red off rhubarb as this gives jam beautiful color.