5 c. chopped rhubarb
3 c. sugar
1 (3 oz.) bx. jello (preferably strawberry)

Let rhubarb and sugar soak overnight to get juicy. Cook until soft and well done. Remove from heat and add jello. Stir well until jello is dissolved. Put in sterile jars. Cap and let cool overnight, then freeze. Leave 1/2 inch headroom in jars for expansion.

The jello covers the rhubarb taste so the jam tastes like the jello flavor.