5 c. rhubarb, finely cut
4 c. sugar
1 (3 oz.) pkg. any red Jello (strawberry tastes best)

Put rhubarb and sugar in a 4 quart kettle. Mix and heat slowly to boiling, stirring often. Boil 10 minutes; continue to stir. Stir in Jello; mix well. Fill jelly or any other small jars to 1/2 inch from top. Cover with paraffin; put lids on. This recipe can be doubled.