Most recipes call for diced rhubarb but don't mention the size to aim for, I suggest about 1/4" across the "strings" and no wider than 1/2", so I'll cut the big stems into 4-6 pieces lengthwise if needed. Two other tips: I crushed the rhubarb with a potato masher as it cooked and stired the Jello in with a whisk.
I started with two very similar recipes, one from Kraft and the other from Allrecipes, then made my own changes based upon the reviews. I think you'll like this if you try it folks.
Rhubarb Jam Using Strawberry Jello-makes approx 4 1/2 half pint jars
6 C rhubarb, diced about 1/4-1/2"
2 C sugar
1 four serving size package of Strawberry Jello
- Place rhubarb in large heavy bottomed pot, stir in sugar and let sit for 30-45 minutes, this will produce some liquid.
- Heat to a boil, reduce to simmer and cook for about 13 minutes, or until the rhubarb is tender.
- Remove from heat and immediately stir in the Jello, stir until dissolved.
- Ladle into sterilized jars, wipe rims, apply lids and bands. Store as desired from above.