5 cups cut-up rhubarb
1 (8 oz.) can drained crushed pineapple
4 cups sugar
1 (3 oz.) pkg. strawberry jello

Combine fruit and sugar; stir over low heat until sugar is dissolved. Cook over medium heat for 10 to 13 minutes until thick and clear.

Remove from heat and stir in jello. Pour into hot sterile jars; top with food-grade paraffin wax.

When cool, put lids on and store in cool place.

Note: Gulf Wax is available in the Walmart baking section.

Makes 5 to 6 cups.

Submitted by: Catherine K.