In a sauce pan combine rhubarb and 1/3 cup water. Cook over medium heat until rhubarb is tender. Soften unflavored gelatin in remaining 1/3 cup water. Add crushed strawberries and Gentle Sweet. Bring to a gentle boil. Whisk in softened gelatin. Cook for one minutes. Ladle into 6 jelly jars. Wipe tops of jars clean. Add lids and rings. Place jars in water bath canning with 1 inch of water covering the top of the jars. Bring water to a gentle boil, reduce heat to just a simmer for 5 minutes. Turn of heat and remove jars from canner. Cool completely. When jars are totally cooled--check lids for seal. Store in a cool dark place. 6 8-ounce jars

This jam can also be frozen without canning.