4 c. chopped rhubarb
2 c. black raspberries
1 box Sure Jell

Bring to a boil.

5 c. sugar

Add all at once. Boil several minutes until rhubarb is soft. Remove from heat and stir in:

1 (3 oz.) box black raspberry Jello

Cool and pour into small jars. Store in freezer. No need to seal.

Fruit and Jello may be varied.