Rhubarb Jam - cooking recipe

Ingredients

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

Preparation

Pour sugar over rhubarb; let set overnight.
Cook over low heat until soft.
Remove from heat.
Add gelatin and Kool-Aid; mix well until all powder is dissolved.
Pour into pint jars and seal. Makes 2 pints.