Rhubarb Juice - cooking recipe

Ingredients

4 qt. sliced rhubarb
4 c. water
1 (3 oz.) pkg. strawberry or raspberry jello
1/2 (46 oz. can) pineapple juice
2 c. sugar

Preparation

Cook thoroughly rhubarb and water.
Pour through sieve or large strainer.
Do not mash this mixture.
Let it drip clear with no pulp.
Heat the juice to boiling and add jello, pineapple juice and sugar.
Stir until sugar and jello are dissolved.
Pour into prepared jars and seal or freeze.
This keeps well in refrigerator as any canned juice.
Makes 5 quarts.