5 c. rhubarb, cut into 1/2 inch pieces
5 c. sugar
1 c. pineapple, drained
1 (3 oz.) pkg. strawberry jello

Combine rhubarb, pineapple and sugar in kettle. Stir until sugar is dissolved. Cook over medium heat until thick and clear, about 10-15 minutes. Remove from heat and stir in jello. Pour into sterilized jars. Cover with paraffin.