Rhubarb Strawberry Jam
6 cups sliced rhubarb, cut into 1/2 inch pieces4 cups granulated sugar
1 (6 oz.) box strawberry gelatin
1 (21 oz.) can strawberry pie filling
In a large bowl, add the rhubarb and sugar; stir to coat evenly.
Cover the bowl, and place it in the refrigerator overnight.
The next morning, place the rhubarb mixture in a large kettle.
Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
Add the can of pie filling, and stir thoroughly until mixed through.
Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Yields: 4 pints