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

Cut, core and wedge pineapple. Remove eyes and rind. Cut unpeeled orange and lemon into quarters, removing seeds. In food chopper, grind pineapple, orange and lemon. Mix with rhubarb and sugar. Cover and refrigerate at least 5 hours.

Heat fruit mixture to boiling in Dutch oven. Gently boil over medium heat, stirring frequently, until jam thickens, about 25 to 30 minutes. Skim off foam, quickly and immediately pour jam into hot sterilized jars. Leave a headspace of 1/4". Wipe jar rims and seal with hot flat lids and screw bands. Yield: about 3 half pint jars.