4 c. Rhubarb
4 c. Sugar
1/2 c. Water
1 pk (6oz) Raspberry Jello
Cut cleaned rhubard in 1" chunks. Mix with sugar and water in large kettle. Boil 10 min. Remove from heat. Stir in raspberry jello. Skim foam off surface. Pour into hot sterilized jars. Clean rims, cover with paraffin. Yields 16 jelly jars.
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