Rhubarb Jam

1. 1

   In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2. 2

   Cover the bowl, and place in the refrigerator overnight.

3. 3

   The next morning, place the rhubarb mixture in a large kettle.

4. 4

   Cook over medium heat, stirring constantly; until the mixture starts to boil.

5. 5

   Lower the heat just abit, and continue cooking for 12 minutes (stirring constantly).

6. 6

   Remove kettle from the heat; and stir in the dry gelatin powder.

7. 7

   Transfer the jam to 4 half pint-size sterlized glass jars.

8. 8

   Cover the jars with lids, and let the jam cool to room temperature; before storing it in the refrigerator or freezer.

No additional tips available.