5 c. rhubarb
5 c. sugar
1 can crushed pineapple (15 oz.)
1/2 tsp. powdered alum
1 sm. box strawberry Jello (3 oz.)

Combine rhubarb, sugar, pineapple and alum and boil 15 minutes. Stir in Jello and boil 2 more minutes. Pour into sterilized jars and seal. Makes 7 cups jam.