Rhubarb Syrup - cooking recipe

Ingredients

4 c. juice (rhubarb)
4 c. water
1 pkg. pectin

Preparation

Cut rhubarb.
Cover with water.
Cook until tender.
Strain and save juice.
Combine juice, water and pectin.
Boil 1 minute. Remove from heat.
Add 1 (3 ounce) package raspberry jello.
Stir well to dissolve.
Pour into hot jars to seal.
Makes 3 pints. Good for pancakes and topping on ice cream.