Rhubarb Preserves

Directions

1. 1
   Cut rhubarb into small pieces. Add the white sugar. Cover tightly in a large kettle (deep pan with a lid).
2. 2
   Let stand 4 hours or until some liquid has formed.
3. 3
   Remove cover and place kettle on low heat.
4. 4
   As juice completely covers rhubarb, heat may be turned up.
5. 5
   Bring to a boil (hard boil) for 3 minutes. Remove from heat. Skim off foam. Stir in the strawberry gelatin (6 ounces).
6. 6
   Pour into glasses.
7. 7
   Cover with paraffin.
8. 8
   May be kept in the refrigerator or freezer.