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

Remove top from pineapple. Cut pineapple into wedges and cut rind and eyes from wedges. Remove core. Cut unpeeled orange and lemon into quarters; discard seeds. Grind pineapple, orange and lemon in food chopper, using medium blade. Combine fruit and sugar. Cover, refrigerate at least 5 hours.

Prepare fruit jars, pour fruit mixture into large kettle; heat to boiling. Stirring frequently, boil gently over medium heat 25 minutes or until jam thickens.