2 c. diced rhubarb
2 c. fresh or canned crushed pineapple, drained
1 pt. strawberries, washed and hulled
4 c. sugar

In a 6 quart pot, combine rhubarb, pineapple and strawberries. Gently stir in sugar. Let stand until juices begin to flow, about 15 minutes.

Wash 4 half pint jars in hot soapy water, rinse. Keep hot constantly, bring jam to a boil over medium heat. Stirring frequently, continue to boil until jam thickens, 15 to 20 minutes. Stirring occasionally, continue to boil gently until jam reaches 218 degrees. Ladle hot jam into 1 hot jar at a time, leaving 1/4 inch headspace. Wipe rim with a clean damp cloth. Attach lid.

Place in canner. Fill and close remaining jars. Process in boiling water bath. Pour water around jars until there is 1 to 2 inches of water above the jars. Do not pour boiling water directly on the jars. Cover canner. Bring to boil. Begin counting process time. Process time is 10 minutes. Makes 4 half pints.

HOW TO MELT PARAFFIN: Never melt paraffin over direct heat. Remove and melt slab of paraffin in a double boiler or in a jar or clean can placed in gently boiling water. Do not let water boil into paraffin. It should remain over hot water until melted. Remove from heat before pouring over jellies or dipping lids in melted paraffin. If paraffin should ignite, cover with a lid to smother the fire. NEVER THROW WATER ON A PARAFFIN FIRE.