5 c. rhubarb cut in 1" pieces (peel off skin)
5 c. sugar
1 c. (20 oz. can) crushed pineapple, drained
2 (3 oz.) pkg. Jello, any flavor

Combine rhubarb, sugar and pineapple. Cook on low heat to dissolve sugar. Turn up heat and then cook on medium heat for 12-15 minutes to rolling boil. Remove from heat and add Jello, stirring until dissolved. Ladle into hot sterilized jars and place on lids and tighten. Should make 8 half pints. Can use cherry, strawberry or raspberry Jello.