Modified from Rhubarb Central
5 cups rhubarb, chopped
3 cups sugar
1 can (19 oz) crushed pineapple (with juice)
2 pkg (3 oz each) strawberry gelatin (so Jello)
Combine rhubarb, sugar and pineapple (dump it in juice and all). Simmer for about 20 minutes or until rhubarb is tender. Remove the mixture from meat and add in gelatin, mixing until combined.
Cool slightly and pour into sterilized jars.
Seal an process for 10 minutes (or at what your altitude says you should). I did this in a water bath canner. I got about 5 jelly jars or so.