Frugal Homemade Jelly

Even though jelly or jam is not much more than cooked sugar-fruit, we consume a lot of it along with peanut butter.  Any kind of jelly above and beyond grape is usually pretty expensive.  Mix up your lunch routine by enjoying some Strawberry-Rhubarb Jelly.  This recipe (and the rhubarb) comes courtesy of Grandma Rosswurm. 

You will need:
6 cups chopped rhubarb
3 cups sugar
1 3oz box of Jello (strawberry or similar flavor works the best)
3 clean glass jars with lids

Cut the big leaves off the top of the rhubarb, throw them back in the garden as compost.

Chop rhubarb up into 6 cups of small pieces.

Start cooking your rhubarb in a large pot over medium-high heat.  Stir often.  After a couple minutes, add 3 cups of sugar.

Stir quite often.  The sugar and rhubarb will cook down to a chunky liquid consistency.  Try to smash out any large lumps.  Add your 3 ounce package of Jello.  Stir well.

Allow jelly to cool before putting lids on.  Freeze jars of jelly not in use.