Ingredients
2-1/2 cups fresh or frozen strawberries, crushed1-1/2 cups finely diced fresh or frozen rhubarb2-1/2 cups sugar1 can (8 ounces) crushed pineapple, undrained1 package (3 ounces) strawberry gelatin
Preparation
In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.
