Ingredients
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5 c. rhubarb, cut fine
1 (19 oz.) can crushed pineapple
5 c. sugar
2 (3 oz.) pkg. strawberry jello
Preparation
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Mix rhubarb, sugar and pineapple and boil for 20 minutes. Remove from heat and stir in the strawberry jello until dissolved. Pour into jars and seal with a double coating of new paraffin. Makes 9 (8 ounce) jars.
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