RHUBARB FREEZER JAM

Barbara Brown, Recipe #1

5 cups of chopped rhubarb
3 cups of sugar
1 small package of raspberry Jello


Add 3 cups of sugar to 5 cups of chopped rhubarb
Put in refrigerator overnight, stir a few times to get the sugar off the bottom.

Then boil for 15-20 minutes, stir while boiling. The rhubarb will break up. While it is boiling add one small package of raspberry Jello.

Put it into containers and let it cool, then place in freezer.