5 cups diced rhubarb

6 cups sugar

1 cup drained crushed pineapple

3oz. strawberry JELL-O

Place rhubarb and sugar in preserving kettle, bring to a boil and cook 15 minutes. Add pineapple and JELL-O, bring to a rolling boil, remove from oven, skim. Pour into jars and cover with melted paraffin wax. Makes 4 pints.

Heather Williamson

RHUBARB  marmalade