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Ingredients
- 5 c. rhubarb, cut fine
- 1 pkg. strawberry jello
- 4 c. sugar
Method
- Combine rhubarb and sugar in saucepan.
- Cook on low to medium heat, stirring constantly, until juice begins.
- Bring to a boil. Boil for 10 minutes.
- Remove from heat and add jello.
- Stir until mixture thickens.
- If mixture is still too juicy, add another package of jello.
- Pour into jelly jars and refrigerate.