4 c. chopped rhubarb
4 c. sugar
1 (8 oz.) can crushed pineapple with juice
2 (3 oz.) pkg. Jello, raspberry or strawberry

Combine rhubarb, add sugar and let set overnight. Boil for 15 minutes next morning. Add pineapple with juice, and boil an additional 4-5 minutes. Remove from heat and add Jello, stir until dissolved. Pour into sterilized jars, seal with paraffin or canning jars and water bath for 5 minutes. Makes 3 pints.