5 c. raw, chopped rhubarb
3 c. sugar
1 sm. pkg. Jello (must be Jello brand)

Cook the rhubarb in saucepan slowly (no water) until desired consistency. Mix sugar and Jello. Add sugar mixture to the cooked rhubarb. Cook until dissolved. Pour into jars. Refrigerate. 5 (8 ounce) jars.