Rhubarb Strawberry Jam10 cups diced rhubarb
3 cups sugar
1 package strawberries Jello
Stir rhubarb and sugar together. (I found 3 cups to be enough.)
Let stand for 2 to 3 hours. The rhubarb juices will be drawn from the plant to make a liquid for cooking in.
Bring to a full boil, and boil for 5 minutes.
Add jello, stir well.
Pour into clean hot jars, put on seals, rings and tighten down.
Process for 10 minutes in boiling water bath.