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Ingredients
- 5 c. chopped rhubarb
- 5 c. sugar
- 1 sm. pkg. raspberry jell-o
Method
- Put rhubarb and sugar in a sealable plastic bag and shake well until rhubarb is well coated with sugar.
- Put in the refrigerator overnight.
- In a large saucepan, bring the rhubarb/sugar mixture to a boil.
- Reduce the heat to a low boil, and cook 20 minutes. Remove from heat and stir in the raspberry jell-o.
- Pour into small, sterilized jars and seal.
- Process in a water bath 10-15 minutes.
- Fills 1 dozen mini jars or 6 1/2 pt. jars.
