Rhubarb Jelly - cooking recipe

Ingredients

2 c. chopped rhubarb
2 c. sugar
1 small can crushed pineapple and juice
1 small pkg. strawberry or raspberry jello

Preparation

Soak rhubarb and sugar together for 2 1/2 hours. Boil 5 minutes or so. Add crushed pineapple and juice; boil 3 to 4 minutes more.
Add the jello; stir well. (Just the jello without the water.)
Let set.
Not to be canned, just keep in refrigerator to use \"for now\".
This could be doubled once, but no more; it wouldn't work out well.