Rhubarb Jam - cooking recipe

Ingredients

5 c. chopped rhubarb
3 c. sugar
1 (3 oz.) pkg. gelatin
1 pkg. strawberry Kool-Aid

Preparation

Mix rhubarb and sugar; let set overnight. Next day, bring to boil and cook until soft. Add gelatin and Kool-Aid, stirring until dissolved. May be canned or sealed with lid or paraffin.