Strawberry/Rhubarb Jam/Sauce

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

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

rhubarb, strawberries, pineapple, sugar, strawberry

Taken from www.food.com/recipe/strawberry-rhubarb-jam-sauce-481015 (may not work)