Pineapple-Rhubarb Jam

• 5 cups sliced fresh or frozen rhubarb (about 12 stalks)
• 5 cups sugar
• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1/4 cup water
• 1 package (6 ounces) strawberry gelatin

1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved.
2. Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

frozen rhubarb, sugar, pineapple, water, strawberry gelatin

Taken from www.tasteofhome.com/recipes/pineapple-rhubarb-jam/ (may not work)