Rhubarb Jelly-Sherrie Lightner

Cook 1 pkg frozen rhubarb or 2 c fresh cubed rhubarb in heavy pan  until fruit is tender soft and most of the liquid is boiled out.

Add as much sugar as have boiled down fruit.

Cook until syrup slides off spoon and forms two separate drops on the spoon when it is dipped in jelly.

Pour in jars and seal.

You may also use other fruits, such as strawberries or blackberries.