5 c. cut rhubarb
4 c. sugar
1 (3 oz.) pkg. orange Jello
1 (8 1/2 oz.) can crushed pineapple and juice

Put rhubarb and sugar in large kettle, cover and let stand overnight. In morning add crushed pineapple and juice. Bring to boil and let boil over high heat for about 10 minutes, stirring often. Remove from heat and stir in Jello. Pour into hot sterilized jars and seal.