Mom’s Rhubarb Jam


The first time I made this, I made it just as Mom had described to me, with 3 cups of sugar.  It was way too sweet, so I asked her about it; she said “I never use that much sugar!”

4-5 c. rhubarb, diced small
1 ½-3 c. sugar
1 small package strawberry jello

Put rhubarb and sugar into saucepan, and let set for ½ hour.  Bring to a boil and boil for 20 minutes.  Taste for sweetness and add more sugar if needed; if sugar is added, boil again.  Stir in dry jello mix.  Cool and refrigerate or freeze

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