Rhubarb Jam - cooking recipe

Ingredients

1 large can crushed pineapple
6 c. rhubarb, cut in real small pieces
6 c. sugar
1 large pkg. strawberry jello (other flavors optional)

Preparation

Cook the first 3 ingredients slowly until sugar is dissolved. Slow-boil for 12 minutes or until thick.
Add jello in mixture; stir.
Take off heat.
Pour into jars and seal.
Makes 3 1/2 quarts.