10 c. rhubarb
6 c. sugar
1 lg. (6 oz.) strawberry Jello

Wash rhubarb and cut in small pieces. Drain and mix with sugar; allow rhubarb and sugar to stand in refrigerator overnight. Cook until done and add Jello. One package of pectin and 1 teaspoon butter may be added before cooking for a thicker foam free jam. Can easily cut this recipe in half for a smaller batch.