7 c. red rhubarb, cut up fine
3 c. sugar
1 (3 oz.) pkg. lemon, strawberry or cherry Jello

Mix rhubarb and sugar. Let stand 3 to 4 hours or overnight until juice forms. Boil 15 minutes stirring to prevent scorching. Add Jello and boil 10 minutes longer. Pour into hot sterilized jars and top with melted paraffin or cool and put in freezer containers and freeze.

1 cup sliced strawberries may be substituted for rhubarb.