1 pineapple
1 orange
1 lemon
7 c. cut-up rhubarb
7 c. sugar

Remove top from pineapple. Cut pineapple into wedges and remove core. Cut rind and eyes from wedges. Cut unpeeled orange and lemon into quarters; discard seeds. Grind pineapple, orange and lemon in food chopper, using medium blade. Mix with rhubarb and sugar. Cover and refrigerate for 5 hours. Heat fruit mixture to boiling in Dutch oven. Over medium heat, stir gently until jam thickens about 25 minutes. Pour immediately into jars and seal.