In a large saucepan, combine the chopped rhubarb and sugar. Let the mixture sit for about 10 minutes to allow the rhubarb to release its juices.

Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.

Once boiling, reduce the heat to low and let it simmer for 10-15 minutes, or until the rhubarb becomes tender.

While simmering, dissolve the strawberry gelatin mix in 1/4 cup of water in a small bowl.

Stir the dissolved gelatin into the rhubarb mixture, then bring the jam back to a rolling boil over medium-high heat for 1 minute, stirring constantly.

Remove the saucepan from the heat, skim off any foam, and ladle the hot jam into sterilized jars, leaving 1/4 inch of space at the top.

Wipe the rims of the jars with a damp cloth, then place sterilized lids and tighten the bands until fingertip tight.

Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Let the jars cool completely, then check the seals. If the center of the lid doesn’t flex up and down, the jars are properly sealed.

Store the jars in a cool, dark place for up to a year. Once opened, refrigerate and use within 3 weeks.