Rhubarb Jam Or Topping - cooking recipe

Ingredients

4 c. rhubarb (fresh or frozen), cut into pieces
4 c. sugar
1 (10 oz.) jar red maraschino cherries with juice, diced
1 (8 oz.) can crushed pineapple (undrained; do not drain and save the juice)
1 (6 oz.) pkg. red raspberry jello

Preparation

Cook rhubarb, sugar and cherries with juice until rhubarb is tender (about 10 minutes).
Add 1 can crushed pineapple.
Boil again.
Remove from the heat.
Add raspberry jello and stir well. Cool.
Put in jars and refrigerate or freeze.
Good over ice cream or on toast or over pancakes.