Raspberry Rhubarb Jam

3 cups red fresh young rhubarb, cut in 1/4-inch pieces
1 1/2 cups granulated sugar
1 (10 to 11 ounce) box frozen raspberries or strawberries
1 (3 ounce) package raspberry or strawberry flavored Jell-O

Do not peel rhubarb; cut very small. Cover with sugar and let stand for 2 to 3 hours.

Stir rhubarb-sugar mixture. Cook for 15 minutes.

Add raspberries or strawberries. When thawed, cook 15 minutes more. Add gelatin, raspberry (if frozen raspberries are used), strawberry (if frozen strawberries are used). Put into containers. Cool. Keep in refrigerator or may be frozen.