Pineapple-Rhubarb Jam - cooking recipe

Ingredients

1 pineapple
1 orange
1 lemon
7 c. cut up rhubarb
7 c. sugar

Preparation

Remove top from pineapple; cut into wedges.
Remove rind and eyes from wedges.
Remove core.
Cut unpeeled orange and lemon into quarters; discard seeds.
Grind pineapple, orange and lemon in food chopper.
Combine fruit and sugar.
Cover and refrigerate at least 5 hours.
Cook in large kettle.
Heat to boiling, stirring frequently.
Boil gently over medium heat 25 minutes until thickened.
Fill prepared jars.
Seal jars.
Cool before storing.