Artie'S Rhubarb-Strawberry Jam - cooking recipe

Ingredients

5 to 6 c. fresh or frozen rhubarb, cubed
1 large can crushed pineapple
3 1/2 to 4 c. sugar
1 (6 oz.) box strawberry jello

Preparation

Put rhubarb in a heavy pan with very little water, sugar and pineapple. Bring to a boil, stirring often.
Let boil about 10 minutes or until rhubarb is very soft. Turn off burner and add jello, stirring until dissolved.
Pour in jars and seal immediately.
I like to keep these refrigerated until used.