Rosy Rhubarb Preserves - cooking recipe

Ingredients

5 c. rhubarb, cut in 1/2-inch pieces
1 c. crushed pineapple, drained
4 c. sugar
1 small pkg. strawberry jello

Preparation

Combine rhubarb, pineapple and sugar in kettle.
Place over low heat and stir gently until sugar dissolves.
Cook over medium heat until thick and clear, usually 10 to 20 minutes.
Remove from heat and stir in jello.
Makes 3 1/2 pints.