5 c. rhubarb - wash, ends removed, leaves discarded, diced
5 c. sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) strawberry gelatin

In medium saucepan, combine rhubarb, sugar and pineapple; boil slowly for 20 minutes. Remove from heat and add gelatin stirring until thoroughly dissolved. Seal in sterilized jelly glass jars, wiping edge. Place sterilized lids and screw bands on sterilized jars and tighten. As jam cools, lids will pop. Cool to room temperature. Wash and dry outside of jars. Place in freezer. Makes 8 eight ounce jars or 16 four once jars. Defrost to serve.