6 c. rhubarb, cut
4 c. sugar
1 tbsp. lemon juice
2 c. fresh raspberries or 1 (12 oz.) pkg. frozen loose-packed raspberries

In large kettle or Dutch oven, combine rhubarb, sugar, and lemon juice. Stand 15 minutes. Bring to boil and stir frequently until rhubarb is mush. Add raspberries and return to boil. Boil 5-6 minutes, stirring frequently. Add 1 package raspberry Jello and mix well. Ladle into warm, clean jars. Makes 5-6 half pints.