4 c. rhubarb, cut up
4 c. sugar
1 sm. can crushed pineapple
1 pkg. strawberry gelatin

Cook rhubarb and sugar together for 12 minutes (not water), stirring constantly. Add crushed pineapple, juice and all. Cook 3 minutes more. Then add gelatin, stirring until dissolved. Pour jam into sterilized glasses and seal with paraffin.