4 c. rhubarb, chopped fine
4 c. sugar
1 (10 oz.) pkg. frozen raspberries
1 (3 oz.) Pkg. black raspberry Jello

Put rhubarb, sugar and frozen raspberries in large pan. Let set for 1 hour or more for sugar to dissolve.

Boil for 12 minutes, stirring constantly. Add a pinch of butter and salt. Remove from heat and add Jello, stirring well. Let cool, put in containers. Will keep in refrigerator indefinitely.