8 c. cut up fresh rhubarb or 2 pkgs. (16 oz. each) frozen rhubarb
6 c. sugar
2 pkgs. (10 oz. each) frozen strawberries
2 pkgs. (3 oz. each) strawberry flavored gelatin

Mix rhubarb and sugar in Dutch oven. Let stand 30 minutes, stirring occasionally. Heat over medium heat, stirring until sugar is dissolved. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring frequently. Add strawberries; heat to boiling.

Remove from heat. Stir in gelatin until dissolved. Immediately pour into hot sterilized jars or freezer containers. Cover tightly; cool. Refrigerate or freeze no longer than 3 months. About 8 half-pints jam.