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

Remove top from pineapple. cut into wedges and remove core. Cut unpeeled orange and lemon into quarters; discard seeds. Grind pineapple and orange sand lemon in food chopper; use medium blade. Mix sugar and rhubarb; cover and refrigerate at least 4-5 hours.

Heat fruit mixture in double boiler. Boil gently over medium heat until jam thickens; skim off foam. Immediately pour jam in hot sterilized jars. Leave 1/3 inch from rim. Seal.