Rhubarb Strawberry Jam

10 cups diced rhubarb

3 cups sugar

1 package strawberries Jello

Cut rhubarb in half inch slices.

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.