4 c. rhubarb cut in 1/2″ pieces
4 c. sugar
9 1/2 oz. can crushed pineapple
3 oz. pkg. strawberry jello

Mix rhubarb and sugar and let stand overnight. Boil 12 minutes at rolling boil. Add pineapple and simmer 3 more minutes.
Take off heat, add jello and stir until dissolved. pour into hot jars and seal.