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Rhubarb-Raspberry Jam

  In a large bowl, combine rhubarb, sugar and raspberry juice. Refrigerate 5 hours. Place rhubarb mixture in a large saucepan and bring to a boil. Simmer 10 minutes, stirring often. Remove from heat. Add Jell-O. Put in jars and cold pack 5 minutes.

Yield: 3 pints.

5 c. chopped rhubarb
4 c. white sugar
12 oz. raspberry juice
3 oz. raspberry Jell-O

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