6 c. rhubarb, cut up fine
6 c. sugar
1 (10 oz.) can crushed pineapple, undrained
2 boxes Sure Jell or pectin, not liquid
2 pkgs. wild strawberry Jello

Boil rhubarb, sugar and pineapple and Sure Jell until rhubarb is tender. Take off the stove and add 2 packages wild strawberry Jello. Let stand 10 minutes. Pour into hot sterilized jars. Seal. Can be used as filling for cookies.