5 c. diced rhubarb
1 c. drained, crushed pineapple
4 c. sugar
1 (3 oz.) pkg. red Jello

Mix rhubarb, pineapple and sugar. Cook over low heat, stirring until sugar is dissolved. Increase heat to medium and cook for 15 minutes. Remove from heat and immediately add Jello. Stir well. 1/2 bottle of Certo is an optional addition at this time. Pour into clean jars.