6 c. fresh rhubarb, sliced
3 c. sugar
1 (28 oz.) can crushed pineapple, including juice
1 (6 oz.) pkg. strawberry Jello

Boil rhubarb and sugar together for 20 minutes, being careful not to burn. Add pineapple and juice and bring to a boil. Add Jello and stir thoroughly, making sure Jello is completely stirred in. Put into jelly jars. Makes 10 to 12 half pint jars. This jam freezes well.