Over 5 cups of cut, unpeeled rhubarb pour 3 cups of sugar. Let stand in refrigerator 5 to 6 hours, stirring several times. Boil for 10 minutes. Remove from fire and stir in 1 package strawberry Jello. Stir several times and after Jello is dissolved, skim and pour in jars and seal. Other Jello flavors may be used.