Rhubarb And Raspberry Preserves - cooking recipe

Ingredients

5 c. chopped rhubarb
5 c. sugar
1 sm. pkg. raspberry jell-o

Preparation

Put rhubarb and sugar in a sealable plastic bag and shake well until rhubarb is well coated with sugar.
Put in the refrigerator overnight.
In a large saucepan, bring the rhubarb/sugar mixture to a boil.
Reduce the heat to a low boil, and cook 20 minutes. Remove from heat and stir in the raspberry jell-o.
Pour into small, sterilized jars and seal.
Process in a water bath 10-15 minutes.
Fills 1 dozen mini jars or 6 1/2 pt. jars.