Strawberry Rhubarb Jam - cooking recipe

Ingredients

5 cups rhubarb, cut into pieces
2 cups sugar
1 (3 ounce) box strawberry gelatin (recipe did not specify what size, but the 6 ounce might make it to thick)

Preparation

Toss together the sugar and the rhubarb, and let the mixture sit for about ten minutes.
This will draw the juice out of the fruit.
Once the sugar is dissolved, put the mixture in a pan and bring it to a boil.
When the rhubarb has softened, add the gelatin and stir until it's completely dissolved.
Allow the jam to cool completely, then transfer it into mason jars.