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Huna's Rhubarb Jelly

  • 5 c. rhubarb, sliced
  • 5 c. sugar
  • 1/4 c. water
  • 1 1/2 c. crushed pineapple
  • 2 pkg. raspberry or strawberry jello
     
 
Stir rhubarb, sugar and water in large pan; boil 10 minutes. Add pineapple; cook 10 minutes longer. Remove from heat and stir in jello. Pour into pint jars and keep in refrigerator or freezer.
 





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