Rosy Rhubarb Preserves - cooking recipe

Ingredients

5 c. rhubarb
1 can drained crushed pineapple
4 c. sugar
1 (3 oz.) pkg. strawberry jello

Preparation

Combine rhubarb, pineapple and sugar.
Cook over low heat to dissolve sugar, then cook 10 minutes over medium heat.
Continue to cook slowly until mixture thickens and is clear.
Add jello.
Pour into jars and seal.
Keeps well in refrigerator or freezer.