RHUBARB JAM
4 cups rhubarb
4 cups sugar
1 cup crushed pineapple OR 1 10-ounce pkg frozen strawberries (sweetened).
Cook til rhubarb is soft. Take off heat and stir in 1 pkg. (3 oz.) strawberry (or raspberry) jello powder.
Pour into jars. Cover with paraffin, or can with lids. It can be frozen.
I just store mine in the frig and it keeps for months!!
(1 1/2 pkg jello makes it thicker, or add another cup of fruit and use 2 pkg. Jello.)
(Had to add this recipe to rhubarb discussion, since I make it every year!!)