5 c. finely cut rhubarb
4 c. sugar
1 can (1 c.) crushed pineapple, undrained
1 (3 oz.) pkg. strawberry Jello

Mix rhubarb, sugar, pineapple. Boil hard 10 to 12 minutes. Remove from heat, add Jello. Pour into jars. Refrigerate. Can substitute raspberry or cherry Jello.