Great Aunt Helen's Rhubarb Jam

 This recipe is from my great grandma Clara's sister, Helen. It's a yummy way to use rhubarb, if a little sweet.

Great Aunt Helen's Rhubarb Jam

5 c rhubarb cut to 1/2" lengths

3 c sugar

1 box regular (not sugar-free) raspberry Jello

Mix cut rhubarb and sugar in a nonreactive covered bowl or pot and let sit overnight- the juice will draw out of the rhubarb to create a syrup. The next day, bring to a rolling boil, boil about 10 min. Remove from heat and stir in the Jello powder. Cool, then spoon into jars and refrigerate, then freeze.

After sitting overnight

After cooking and adding the Jello

In jars, sampling already begun

Great Aunt Helen