4 c. rhubarb, finely chopped
4 c. sugar
1 (20 oz.) can crushed pineapple
2 sm. pkg. strawberry Jello

Bring rhubarb, sugar and pineapple to a boil; cook for 20 minutes; stirring often to prevent sticking. Remove from heat and stir in the 2 packages of Jello. Pour in hot jars and seal.