Rhubarb Preserves - cooking recipe

Ingredients

4 c. rhubarb, cut up
4 c. sugar
1 large can crushed pineapple
2 small pkg. strawberry jello

Preparation

Boil rhubarb and sugar.
Add pineapple.
Boil 15 minutes. Remove from stove.
Add 2 packages of jello.
Stir until dissolved.
Return to stove and boil 5 minutes.
Pour into sterilized jars and seal.
Also freezes well.