5 c. rhubarb, diced
3/4 c. crushed pineapple
1/8 tsp. allspice
4 c. sugar
1/2 tsp. cinnamon
1/8 tsp. cloves

Mix rhubarb and sugar. Let stand several hours or overnight. Cook 15 minutes. Add pineapple and spices and cook until thick (jam consistency), about 15 minutes. Put in jars and seal.