Mom used to make this when I was a kid and I loved it. Whenever I'd ask for the recipe she'd tell me that she didn't write it down. I did a quick look on the internet and I found this version, straight from Jell-O, so it should be about right. It almost can't get any easier.

• 6 cups finely chopped fresh rhubarb (about 1-1/2 lb.)
• 3-1/2 cups sugar
• 1/4 cup water
• 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin

1. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
3. Add gelatin; stir until dissolved. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool.
5. Store in refrigerator.

Some of the comments on the Kraft website:

• I have been making this jam for 30 years and my mother made it for 30 years before me. She added a package of kool-aid to give the jam more color .It is great either way.
• …she froze the jars making it like freezer jam. I want to say thank you to who gave or discovered the recipe.