4 c. rhubarb, cut up
4 c. sugar
1 sm. can crushed pineapple
1 pkg. raspberry, cherry or strawberry Jello

Cook rhubarb and sugar for 12 minutes stirring constantly. Add crushed pineapple, juice and all, and cook 3 minutes more. Add Jello stirring until dissolved. Pour jam into jars and seal with paraffin.