Rhuberry Jam - cooking recipe

Ingredients

9 c. cut up fresh rhubarb (1/2-inch pieces)
5 1/2 c. sugar
1 (3 oz.) pkg. raspberry jello
1 (3 oz.) pkg. strawberry jello

Preparation

Mix
rhubarb
and
sugar
and
let stand 1 to 2 hours. Over medium
heat, stir until sugar is dissolved.
Boil, then simmer until
tender, 10 minutes.
Remove from heat.
Stir in jello. Skim
any foam from top.
Put in sterilized jars Cool. Store in refrigerator up to 3 weeks or freeze up to 6 months.