Ingredients

6 cups

finely chopped fresh rhubarb (about 1-1/2 lb.)

3-1/2 cups

sugar

1/4 cup

water

1 pkg

(3 oz.) JELL-O Strawberry Flavor Gelatin

Instructions

Step 1

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 2

Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.

Step 3

Add gelatin; stir until dissolved. Skim off any foam with metal spoon.

Step 4

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.