10 c. rhubarb
5 c. sugar
3 sm. pkg. strawberry Jello

Clean rhubarb, cut it in small pieces. In heavy 5 quart pan, cook rhubarb and sugar until tender (about 15 minutes). When boiling stir in Jello. Cook 5 minutes. Put into pint jars. Let cool and cover. Makes 5 pints.