6 cups fresh or frozen rhubarb slices (cut 1/2" thick)
3 1/2 cups sugar
1 package (3-oz) strawberry gelatin
Stir rhubarb and sugar together in large saucepan and let stand 30 to 40 minutes to draw out juice. Heat and stir over high heat until sugar is dissolved. Continue to stir occasionally and bring to a full boil, boiling over medium heat for 13 minutes or until mixture thickens to consistency of sauce. Add gelatin, stirring thoroughly to dissolve. Boil for 2 minutes more. Skim off foam. Pour in to clean hot jars and seal. Store in refrigerator when it reaches room temperature.
For additional information on canning Jam and Jelly go to the National Center for Home Food Preservation web site at: http://www.uga.edu/nchfp/how/can7_jam_jelly.html
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| Yield: approximately 5 cups | Originator: Helen Lillian Hilback Wescott |