8 cups chopped rhubarb
6 cups sugar

Cover 8 cups chopped rhubarb with 6 cups sugar. Cover and let set overnight. This will draw out juice from the rhubarb.

The next day, bring to a boil and cook for 12 to 15 minutes, being careful not to scorch.

Add 2 (3 ounce) packages of strawberry Jello. Stir until dissolved. Pour into sterile jars and seal.

Process in a boiling water bath for 10 minutes.

Makes about a dozen 1/2 pints.