Strawberry Rhubarb Jam

• 5 cups Rhubarb
• 10 ounces, weight Frozen Strawberries
• 4 cups Sugar
• 3 ounces, weight Strawberry Jello

Wash and cut rhubarb into 1 inch pieces. Place strawberries and rhubarb into kettle and bring to a boil.

Add sugar into boiling kettle and simmer for 15 minutes. Stir in package of Strawberry Jello and let simmer for about 5 minutes more. Pour Jam into jars and seal.

**I have substituted sugar for Splenda and used sugar free Strawberry Jello and jam still turns out yummy!