Rhubarb jam (freezer jam) recipe

4 c Sugar
5 c Rhubarb, cut fine
1 pk Strawberry jello (6 oz)
Stir rhubarb and sugar together and let stand overnight. Then boil 10 to 15 minutes. Remove from stove and add strawberry jello and stir till dissolved. Fill jars, leaving room for expansion. Cool and put in freezer.