Strawberry Raspberry Rhubarb Jam

I did not have any fruit pectin, which many of the recipes called for, but I did have a small box of raspberry jello! So using this recipe as a model, I made up my own jam recipe from all the strawberries and rhubarb I had prepared!

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Strawberry Raspberry Rhubarb Jam

Prep Time10 mins

Cook Time30 mins

Ingredients

• 5 cups of diced strawberries and rhubarbs
• 2 cups of sugar
• 1 - 3 oz box of raspberry jello

Instructions

• In saucepan, combine diced strawberries and rhubarb pieces with 2 cups of sugar. Let sit for at least 20 minutes, allowing time for sugar to draw out the juices.
• Once juices have appeared in the saucepan, bring to a boil. Stir often. Boil for about 10 minutes, or until rhubarbs have softened.
• Reduce heat and let bubble. Add jello packet and stir continuously until the jello dissolves.
• Remove from heat, let saucepan cool, then place in refrigerator for at least 2 hours. Jam will thicken. Place in Mason jars.
• Jam will last one month in fridge. Put in the freezer if you don't think you will use it all within a month.