Strawberry/Rhubarb Jam/Sauce

This is just a simple, delicious way to make your own jam/sauce without all the extra steps of canning. Perfect on ice cream, English muffins, and pancakes...yummmmmy...I found it on another website and I'd never heard of it before so I thought I'd share!

• Ready In: 40 mins
• Yields: 5 cups

Ingredients

• 2  cups rhubarb, finely chopped
• 2  cups strawberries, finely chopped
• 8  ounces crushed pineapple
• 2  cups sugar
• 3  ounces strawberry Jell-O gelatin dessert

Directions

1. In a saucepan add rhubarb, strawberries, pineapple and sugar. Stir all together.
2. Bring to boil and then reduce heat to a simmer for 20 minutes, stirring occasionally.
3. Remove from heat and add box of jell-o, stirring thoroughly to incorporate.
4. Cool and then store in a few smaller containers.
5. Keep refrigerated for up to two weeks or frozen for up to 3 months.