4 c. diced rhubarb
20 oz. frozen raspberries or strawberries
1 1/2 c. sugar
1 (3 oz.) pkg. raspberry or strawberry gelatin

Blend fruit with sugar and let set 30 minutes or longer. Bring to boil and cook 6 to 7 minutes. Stir in gelatin. Let cool. When cool, remove to jelly jars and freeze.

Yield: 3 pints.