Ingredients:
12 cups finely chopped rhubarb
6 1/2 cups sugar
1 (19 ounce) can crushed pineapple, including juices
2 (85 g) boxes Jello gelatin (chose from-cranberry or strawberry or raspberry)

Directions:
in a saucepan mix together the rhubarb, sugar and can of pineapple.
bring to a boil.
turn down to a gentle boil and cook stirring often for 30 minutes.
remove from the heat and stir in the jello.
mix well.
put in hot sterilized jars.
store in cool place or refrigerator.