9 c. (1/2 inch pieces) fresh rhubarb (about 4 lbs.)
5 1/2 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 (3 oz.) pkg. raspberry Jello

Mix rhubarb and sugar in large kettle or Dutch oven. Let stand 1 or 2 hours. Heat over medium heat, stirring frequently, until sugar is dissolved. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until rhubarb is tender, about 10 minutes.

Remove rhubarb from heat. Stir in gelatin until dissolved. Skim foam from jam; pour into hot sterilized jars or freezer container to within 1/4 inch from tops. Cover tightly; cool. Store in refrigerator up to 3 weeks or in freezer up to 6 months.

Makes about 6 1/2 cups jam.