This is so easy it's embarrassing.
Just pick your rhubarb and cut the leaves off and wash the dirt off. Cut the stalks in about 1-inch pieces until you have 5 cups of rhubarb, then put the pieces in a big pan for the stove. Add to this pot 5 cups of sugar. Turn the pan on and let this cook.
Now, if ya stir it fast enough you won't have to put any water in. But if ya wanna, you can add a fourth cup of water ... it won't hurt it. But the rhubarb will produce its own fruit along with the sugar as it cooks.
Well, anyway, let it cook until the rhubarb pieces are soft and tender, not mushy. Then, when it is all done, add a small package of strawberry Jello. The jam will thicken as it cools.
I used to just keep this jam in a big jar in the fridge for the children when they were young. They loved it and would eat it pretty fast. But it's not hard to can it, either. Just get out about 4 pint glass jars and fill the jars while the jam is very hot. Work quickly as you fill the jars with hot jam. Then add the lids and the screw top bands and screw them on tight. Wipe the jars off good and let them set on the cupboard until they are cool and can be put away.
I wouldn't do this with the baby around. No way! Our baby Rose is so quick, she would grab the jam off the cupboard. I never allowed my babies in the kitchen when i was canning anything. It's too risky.
Also, I am so longing to can tomatoes this summer. Last night, I cud just smell those tomatoes cooking on my stove. I love to make ketchup and let it cook all day. Papa loves my homemade ketchup. I make it in the fall after the other canning is done. I am missing the smell of tomatoes cooking this year more than i ever have. My children loved this ketchup and ate a lot of it. But Papa ate it even more. He loved it on everything, even fried potatoes.
Well, I had better get busy.
