5 c. rhubarb, cut fine
5 c. sugar
1/4 c. water
1 (13 oz.) can crushed pineapple, drained, take out 1/4 c. pineapple out
of 20 oz. can after drained
2 (3 oz.) pkgs. raspberry gelatin

Mix rhubarb, sugar and water together in saucepan and let stand until juicy (overnight), then boil 5 minutes, then 10 minutes more.

Remove from stove and stir in gelatin. Pour into hot jars and seal with paraffin. Store in refrigerator. Should keep about 1 year.