Rhubarb Syrup

Directions

1. 1
   Cut rhubarb.
2. 2
   Cover with water.
3. 3
   Cook until tender.
4. 4
   Strain and save juice.
5. 5
   Combine juice, water and pectin.
6. 6
   Boil 1 minute. Remove from heat.
7. 7
   Add 1 (3 ounce) package raspberry jello.
8. 8
   Stir well to dissolve.
9. 9
   Pour into hot jars to seal.
10. 10
    Makes 3 pints. Good for pancakes and topping on ice cream.