Rhubarb Pineapple Preserves - cooking recipe

Ingredients

5 c. rhubarb, chopped fine
1 (No. 2) can crushed pineapple and juice
5 c. sugar
1 (6 oz.) box strawberry jello

Preparation

Combine all but jello and cook 20 to 25 minutes.
Take from stove and slowly mix jello into hot mixture.
Keep refrigerated up to one year unless opened, then keeps up to 4 weeks.