10 c. diced rhubarb
8 c. sugar
3 (3 oz.) boxes Jell-O (cherry, strawberry or raspberry)

Mix sugar and rhubarb. Let stand until liquid forms, then cook 10 minutes after starting to boil. While still on heat, add Jell-O and stir for 5 minutes until dissolved. Pour into hot sterilized jars and seal.

Makes 2 pints and 6 quilted jelly jars. Can be used on ice cream and many others.