5 cups rhubarb
3 cups sugar
1-14 oz. tin crushed pineapple (strained, keep juice)
1-85 g box strawberry jello
Cut up rhubarb
Mix rhubarb, sugar & pineapple juice
Bring to a boil, boil for 15 minutes stirring frequently
Remove from heat, add jello & pineapple. Stir well until jello is dissolved
Bring to a rolling boil
Put in jars and seal in water or in oven for 10 minutes
NOTE: This is a little thin, if you want a thicker jam you can add some pectin.
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