Rhubarb Jam - cooking recipe

Ingredients

10 c. rhubarb, cut fine
6 c. sugar plus 1 c. (if sweetness is desired)
2 pkg. strawberry jello powder
2 cans pineapple, drained and crushed

Preparation

Let rhubarb and sugar stand overnight.
Next morning, boil, stirring constantly, about 10 minutes or until tender.
Add jello powder and pineapple.
Bring to a boil, skim off foam with metal spoon and pour into clean glasses.
Cover at once with hot paraffin.