Use 5 cups washed and cut up rhubarb. Cook 7 minutes (add no water). Add 5 cups sugar to rhubarb; bring to a boil. Boil 10 minutes. Add 1 1/2 packages (3 ounce size) Jello (or 1/2 cup Jello). Let stand; take off stove and skim with metal spoon. Fill jars and cover with paraffin.

NOTE: Jello makes the flavor, thus use strawberry, cherry or raspberry for their flavor jam.