5 c. rhubarb (cut up)
5 c. sugar
1 (20 oz.) can crushed pineapple
1 lg. pkg. (6 oz.) raspberry Jello

Combine sugar, rhubarb and pineapple. Let stand overnight. Stir and bring to a boil. Boil 20 minutes. Add Jello and boil 1 minute longer. Skim off foam and seal in jars. Makes 3-4 pints.