4 c. rhubarb, cut up
4 c. sugar
1 can (15 1/2 oz.) crushed pineapple, drained
1 (6 oz.) pkg. strawberry Jello

Cook rhubarb, sugar and pineapple for 20 minutes. While still simmering, add jello. Pour into hot sterilized jars and seal with hot seals and rings.