Rhubarb Jam

This what I always make with my first pick of Rhubarb. I have had this recipe for a lot of years and have handed it out many times. So easy and such a wonderful taste. I take it as a little gift when we go on vacation to visit friends and family. Enjoy

• Ready In: 30 mins
• Yields: 5 pints

Ingredients

• 5  cups  sliced rhubarb (fairly thin)
• 5  cups sugar (or a bit less)
• 2 (3 ounce) packages strawberry Jell-O gelatin dessert
• 1 (15 ounce) package frozen strawberries (in liquid)
• 1 (20 ounce) can crushed pineapple

Directions

1. Bring everything EXCEPT JELLO to a rolling boil.
2. Stir constantly.
3. Boil hard for 5 minutes.
4. Lower heat some.
5. Add Jello and stir until dissolved.
6. Pour into 5 sterilized pint jars.
7. Note: I prefer a smoother jam so I use my hand blender to get rid of some of the bulk.
8. Some people prefer a chunky jam.
9. I usually store it in my fridge but for a short time I'm sure sealed jars would be fine.
10. It never lasts long enough at our house.