5 1/2 c. rhubarb, cut small
4 c. sugar
1 sm. strawberry jello or wild strawberry jello
1 c. water

Mix together rhubarb, water, and sugar; let stand overnight. Stir well; bring to a boil, stirring often. Cook until tender; remove form heat. Let stand until stops boiling. Mix small package jello. Seal in jars.