Strawberry Rhubarb Jam with Jell-O

Recipe View 5 mins In a large, non-reactive saucepan or stockpot, combine the chopped fresh rhubarb and granulated sugar. (5 minutes)

Recipe View 8 hrs Gently stir the mixture to ensure the rhubarb is evenly coated with sugar. Cover the saucepan tightly and let it stand at room temperature overnight, or for at least 8 hours. This allows the sugar to draw out the rhubarb's natural juices, creating a flavorful syrup. (8 hours)

Recipe View 10 mins The next day, bring the rhubarb and sugar mixture to a boil over medium heat, stirring constantly to prevent scorching. (10 minutes)

Recipe View 12 mins Once boiling, reduce the heat to low and continue to boil gently, stirring frequently, for approximately 12 minutes, or until the rhubarb is tender and the mixture has thickened slightly. (12 minutes)

Recipe View 3 mins Remove the saucepan from the heat. Immediately stir in the dry strawberry flavored gelatin dessert mix until it is completely dissolved and evenly distributed throughout the jam. (3 minutes)

Recipe View Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the jar rims clean, place sterilized lids on top, and screw on the bands until fingertip tight.

Recipe View Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Alternatively, if not canning, allow the jam to cool completely before refrigerating. Refrigerate after opening.