- 12 cups finely chopped rhubarb
- 6 1/2 cups sugar
- 1 (19 ounce) can crushed pineapple, including juices
- 2 (85 g) boxes Jello gelatin (chose from-cranberry or strawberry or raspberry)
- In a saucepan mix together the rhubarb, sugar and can of pineapple.
- Bring to a boil.
- Turn down to a gentle boil and cook stirring often for 30 minutes.
- Remove from the heat and stir in the jello.
- Mix well.
- Put in hot sterilized jars.
- Store in cool place or refrigerator.