Rhubarb Jam
Ingredients:
4 cups chopped rhubarb
3 cups white sugar
1 (3 oz) package strawberry-flavored gelatin
1/4 cup water
Instructions:
In a large saucepan, combine the chopped rhubarb and sugar. Let the mixture sit for about 10 minutes, allowing the rhubarb to release its natural juices.
Place the saucepan over medium heat and bring the rhubarb and sugar mixture to a boil, stirring frequently.
Once boiling, reduce the heat to low and let it simmer for 10-15 minutes until the rhubarb is soft and tender.
While the rhubarb is cooking, dissolve the strawberry gelatin in 1/4 cup of water in a small bowl.
Stir the dissolved gelatin mixture into the cooked rhubarb. Increase the heat to medium-high and bring the jam to a rolling boil. Stir constantly and let it boil for 1 minute.
Remove the saucepan from the heat and skim off any foam from the top of the jam.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure they’re free of any residue.
Place the jar lids and bands on, tightening the bands until they are just fingertip tight.
Process the jars in a boiling water bath for 10 minutes to properly seal them.
After the processing time, carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
Once the jars have cooled, check the seals. The lids should not pop up and down when pressed in the center.
Store the sealed jars in a cool, dark place for up to 1 year. After opening, refrigerate any leftover jam and consume within 3 weeks.