Rhubarb Jam
5 cups diced rhubarb
1 20-oz. can crushed pineapple, (drained)
2 cups sugar
1 3 oz. package strawberry or raspberry Jell-O
Mix together the first 3 ingredients and
let stand 2 hours, then boil for about
12 minutes (until rhubarb
is very tender). Remove
from heat and add the dry
Jell-O. Stir until completely
dissolved. Pour into jars or
plastic containers. Freeze
the jam and you will have
a tasty treat during the
winter months.
