Rhubarb Strawberry Jam

Now, I realize that some of you may think this is a little out of season, however, I have rhubarb in my freezer that did not get used up last year, so this is the perfect way to use it up!  You will need to thaw the rhubarb out before you begin if you are using frozen,  and here is what you will need:

8 cups of chopped rhubarb
4 cups of white sugar
2 (3oz) packages of Strawberry Jello

Mix the sugar with the rhubarb and cover with a towel.  You can let this sit on your counter for a couple of hours.  You wil notice that if will get a little "juicy" and that means it is ready to put in your pot.  Bring this mixture to a boil (I know you think I am crazy but the water in the rhubarb will come out, there is something there to boil trust me)  while this is kept at a rolling boil, mash the rhubarb (I use a potato masher) as it becomes soft.  IF you do not do this you will just have a very chunky jam.  After you have boiled this and the rhubarb is mashed and soft, remove from heat and add the jello.  Stir until well combined and transfer immediately into freezer safe comtainers or canning jars.  If using canning jars follow the proper canning procedures and your jars should seal on their own.  If they don't, you can freeze it, or put it in the fridge and use it.  That's about as easy as jam making gets folks!!!!  Also note, this is a really sweet jam, you can of course cut make the sugar to your liking!  You can also add 2-4 cups of fresh strawberries. The photo is of one batch, and those are all half pint jars/containers.