8 cups chopped rhubarb
3 cups sugar
1 box strawberry jello (6 oz.) - use 1/2 cup plus 4 tsp. and save the rest for next time
Place rhubarb and sugar in a large pan and bring to a boil. Stir and boil for 5 minutes. Stir in the jello, mix well. Ladle into pint size jars, wipe lid, and place on the lid. Cool to room temperature. Place in the freezer.
I have always used canning jars which are tempered and can be placed in the freezer. Never have had a problem with cracking. Ever.
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