5 c. rhubarb, cut in 1" pieces
5 c. sugar (2 1/4 lbs.)
1 (8 1/2 oz.) can crushed pineapple
2 pkgs. strawberry Jello

Bring to boil, stir until juice flows. Simmer 20 minutes. Remove from heat. Stir in 2 packages Jello. Pour in sterilized jars. Seal with paraffin.