Rhubarb Cranberry-Pineapple Jam - cooking recipe

Ingredients

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (8 ounce) can crushed pineapple, undrained
1 (6 ounce) box cranberry-raspberry gelatin or (6 ounce) box cranberry-strawberry gelatin

Preparation

In a large bowl, add rhubarb and sugar; stir to coat evenly.
Cover bowl, and place in the refrigerator overnight.
The next morning, place the rhubarb mixture and crushed pineapple, in a large kettle.
Bring mixture to a boil over medium heat, lower heat just a bit, and gently boil 15 minutes (stirring constantly).
Turn off stove, add dry gelatin; mix well.
Carefully ladle into sterilized glass jars; cover with lids.
Cool to room temperature, before storing in the refrigerator, or freezer.