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Ingredients
- 5 c. rhubarb
- 2 1/2 c. sugar
- 2 pkg. strawberry jello (3 oz. size)
Method
- Combine rhubarb and sugar.
- Cook over medium heat.
- Bring to boil; stir occasionally.
- When it's at a full boil, add jello and stir.
- Boil 15 minutes.
- Put in sterile jars; seal.
- Store in refrigerator.