Rhubarb Jam

Ingredients

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

Instructions

1. Combine rhubarb, pineapple and sugar. Let stand for 3 hours or overnight.
2. Cook slowly for 15 to 20 minutes, then add gelatin.
3. When gelatin is dissolved, pack in clean jars and freeze or refrigerate.