Rhubarb Strawberry Jam

5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin

1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

2. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat-until rhubarb is tender. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

----if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it in the cabinet.