5 c. cut rhubarb
1 (20 oz.) can crushed pineapple, in own juice
1 lg. pkg. sugar free Jello, any flavor
3 c. sugar

Cut rhubarb in pieces, add sugar and pineapple. Let stand overnight. Next day, boil mixture 20 minutes; add Jello and stir until dissolved. Pour in jars. Refrigerate or cover with paraffin.