Rhubarb Preserves - cooking recipe

Ingredients

5 c. rhubarb
5 c. sugar
1 c. water
1 medium can crushed pineapple
2 (6 oz.) pkg. strawberry jello

Preparation

Do not peel rhubarb.
Cut into 1-inch chunks.
Boil sugar, rhubarb and water for 10 minutes.
Add pineapple; boil for 10 more minutes.
Add jello; cook for 7 minutes.
Take off heat.
Skim, ladle into jars and seal.