6 c. rhubarb, chopped
4 c. sugar
1 1/2 c. permaflo
12 c. water
3/4 c. raspberry or strawberry jell-o
Cook rhubarb and water in a 6 qt. kettle until boiling. Mix rest of ingredients and add to boiling mixture. Bring to boil again. Put in cans and cold pack for 5 minutes.
