4 c. rhubarb
4 c. sugar
1 pkg. raspberries, fresh or frozen
1 pkg. (3 oz.) raspberry Jello

Cook 4 cups rhubarb and 4 cups sugar for 12 minutes. Add raspberries and cook 3 minutes. Remove from heat and add 1 small package of raspberry Jello. Pour into jars and seal with paraffin. Strawberries are also good.