canning jars (or any jars with lid that has interior rubber seal)
13 oz.strawberry Jell-OI use the Jell-O "Simply Good" Strawberry
The Evening Before...
Thoroughly wash rhubarb and dice it in small pieces.
Mix rhubarb and sugar in a large dish. Cover with dish towel. Let stand overnight.
The Next Day: Prep Canning Supplies
Sterilize your canning jars by placing them in your oven and setting it to its lowest possible temperature. Leave them in there until ready for use.
Sterilize jar lids by boiling them for a few minutes in a pot of water. Remove from water. Allow them to completely.
Let's Make Jam!
Transfer rhubarb/sugar mixture into a large saucepan
Bring to a boil and cook for 3 minutes or until rhubarb is tender.
Remove from heat and add Jell-O. Stir until dissolved.
Pour into hot, sterilized jars leaving very little headspace, and put on lid until tight.
Once you fill the jars, put the lids on and immediately turn all your jars upside down. This is going to help them seal. Let them sit this way for a few seconds and then flip them all back up. After you flip them right side up, you’ll let them sit until they are totally cool. You’ll hear the little pops throughout the day as they seal. Sometimes it can take alllllll day for them to finally seal. Don’t give up! If you happen to have one that doesn’t seal, don’t worry about it. Just eat it first. 🙂
Strawberry Rhubarb Jam https://www.humoroushomemaking.com/jam