2 C. rhubarb juice (I wash and slice the stalks into 2 inch pieces and use the steam juicer) 2 C. sugar 1 (3 oz) pkg strawberry Jello
Boil all ingredients together in a large pot, (watch it closely so it doesn't boil over) pour into sterilized jars and seal with canning lids. Process in boiling water bath 10 minutes for pints and 15 minutes for quarts. (Adjust for altitude) Refrigerate after opening.
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