5 c. rhubarb, cut fine
3 c. sugar
1 (10 oz.) box frozen raspberries
1 (3 oz.) pkg. raspberry Jello
1/2 tsp. red food coloring

Put sugar and rhubarb in glass or Pyrex bowl. Stir well and let set all night. In the morning, put rhubarb and sugar in a kettle and cook until rhubarb is done. Add frozen raspberries and cook until berries are thawed and mixture is boiling. Add food coloring and the Jello. When Jello is dissolved and mixture is boiling, pour into hot jars and seal.