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Ingredients
- 5 c. rhubarb, cut fine
- 1 large can crushed pineapple, drained
- 4 c. sugar
- dash of salt
- 1 pkg. strawberry gelatin
Method
- Mix rhubarb, pineapple, sugar and salt in a kettle.
- Cook for 15 minutes.
- Add gelatin and stir until dissolved.
- Pour into sterilized jars and seal or cool and cover with Parawax.