5 cups finely chopped rhubarb 5 cups white sugar 1 can (20 oz.) crushed pineapple 2 packages (3 oz. each) strawberry Jello
In a large saucepan mix rhubarb, white sugar and pineapple (including juice). Bring to boil and simmer for 20 minutes, stirring often.
Add Jello, and stir until completely dissolved. Remove from heat, pour into sterilized jars and seal.
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