Rhubarb Preserves - cooking recipe

Ingredients

5 c. rhubarb
4 c. white sugar
1 box strawberry gelatin

Preparation

Cut rhubarb into small pieces. Add the white sugar. Cover tightly in a large kettle (deep pan with a lid).
Let stand 4 hours or until some liquid has formed.
Remove cover and place kettle on low heat.
As juice completely covers rhubarb, heat may be turned up.
Bring to a boil (hard boil) for 3 minutes. Remove from heat. Skim off foam. Stir in the strawberry gelatin (6 ounces).
Pour into glasses.
Cover with paraffin.
May be kept in the refrigerator or freezer.