Rhubarb And Pineapple Jam - cooking recipe

Ingredients

5 c. rhubarb, cut in small pieces
1 c. drained, crushed pineapple
4 c. sugar
1 small pkg. strawberry jello

Preparation

Mix rhubarb, pineapple and sugar.
Allow to stand about 30 minutes.
Bring
mixture
to
a
boil and then cook for 12 minutes,
stirring
constantly.
(Don't turn your back, it can burn
quickly.) Remove from heat and stir in package of jello. Pour
into
sterilized
glasses and cover with paraffin or use handy screw-top jelly
jars.
Makes about 6 half-pint glasses.