5 Cups diced rhubarb about 2 1/2 lbs.
4 Cups sugar
1 (20 oz.) Can crushed pineapple-un-drained
2 ( 3 oz.) pkg. strawberry flavored Jell-O
Combine rhubarb, sugar and pineapple in a large heavy saucepan. Cook over medium heat, stirring often, 8 to 10 minutes or until rhubarb is tender. Remove from heat. Add gelatin, stirring until dissolved. quickly pour into hot sterilized jars. Leaving 1/4 inch headspace. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!