Boil rhubarb and sugar together for 12 ... can of crushed pineapple. Remove from the heat and add the Jello. Stir until the Jello ... a couple of hours.
Boil rhubarb and sugar together for 20 ... to burn. Add pineapple and juice and bring to a boil. Add Jello and stir thoroughly, making sure ... This jam freezes well.
Boil rhubarb with small amount of water ... Add sugar and pineapple and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
Cook first 3 ingredients until rhubarb is tender. Remove from heat ... 10 minutes. Add Jello, stirring until dissolved. Ladle ... cool completely before freezing.
Mix sugar and rhubarb and allow to stand until ... rolling boil. Add pineapple and simmer 3 minutes more. Remove from heat; add Jello and stir until dissolved. Pour into sterilized jars and seal.
Combine rhubarb and sugar; refrigerate overnight. Add pineapple and bring mixture to a ... stir in the Jello. Stir until dissolved, then ... freeze. Makes 3 half-pints.