Rhubarb Jam

5 cups rhubarb, finely cut
1 (20 ounce) can crushed pineapple
3 cups granulated sugar
1 small box strawberry or raspberry gelatin

Combine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight.

Cook slowly for 15 to 20 minutes, then add gelatin. When gelatin is dissolved, pack in clean jars and freeze or refrigerate.