Rhubarb Freezer Jam

Combine the sugar and diced rhubarb in a covered bowl overnight at room temperature.

The next day, transfer the mixture to a saucepan and bring to a boil over medium-high heat. Let cook at a low boil, stirring occasionally, for 10-15 minutes or until the mixture starts to thicken.

Remove the pan from the heat and stir in the gelatin powder. Mix until dissolved.

Transfer to sealable jars, filling enough to leave 3/4-inch space at the top for expansion. Let cool at room temperature then place in the freezer until set. Store in the freezer for up to 6 months, or in the refrigerator for 1 week.