2 1/2 lbs. rhubarb minus leaves
7 c. sugar
1 c. light corn syrup
2 (8 oz.) cans unsweetened crushed pineapple
1/4 c. water
1 3/4 oz. pkg. powdered fruit pectin

Rinse rhubarb and cut in 1/4 inch slices, measure 7 cups. In an 8 quart stainless steel or enamel sauce pot stir together rhubarb, 1 cup of the sugar and corn syrup. Cover; let stand at room temperature for 1 hour to start juices flowing. Stir in pineapple and water. Stirring constantly, bring to a boil, over medium heat. Reduce heat; cover and boil very gently for 2 minutes or until rhubarb is soft. Stir in pectin.

Stirring constantly, bring to full boil. Stir in remaining sugar. Stirring constantly, bring to a full rolling boil and boil hard 1 minute. Remove from heat; with a metal spoon, skim off foam. Immediately ladle jam into clean hot 1/4 pint jars leaving 1/4 inch headspace.

Wipe top edge with damp towel. Seal according to jar manufacturer's directions. Process in boiling water bath for 5 minutes. Cool on wire rack or towel. Makes about ten 1/2 pint jars.