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Ingredients
- 5 cups rhubarb, chopped
- 1 (15 oz) can crushed pineapple, undrained
- 5 cups sugar
- 1 3 oz. pkg. tropical pineapple (or strawberry) jello
Details
Preparation
Step 1
Place rhubarb, pineapple and sugar in a large saucepan. Bring to a boil over medium heat; cook until rhubarb is tender, about 20 minutes.
Remove from heat and add jello stirring until completely dissolved.
Ladle into jars and process in a hot water canner for 10 minutes.
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