Freezer Rhubarb Strawberry Jam

4 cups sugar

5 cups chopped rhubarb

1 (6 ounce) package strawberry jello

Stir rhubarb and sugar together and let sit overnight. Next day boil mixture for 10-15 minutes.

Remove from heat and add (dry) strawberry jello and stir until dissolved.

Fill pint jars, leaving room for expansion. Cool and put in freezer. Thaw to use. Store thawed jam in refrigerator.

Makes 4 pints.

Good on pancakes, French toast, and even ice cream.