Rhubarb Strawberry Jam

• 5 cups (1175 ml) chopped rhubarb
• 5 cups (1175 ml) white sugar (I have substituted with up to 3.5 cups
• sugar substitute)
• 1 20 oz (560 grm). can crushed pinapple (19 oz (532 grm). will do)
• 2 3 oz (84 grm). boxes stawberry or cherry Jello
• 2 blocks parafin wax
• 6 8 oz (224 grm). sealer jars or equivalent.

1. Boil the jars and lids in water to ensure bacteria is killed.
2. On low temp, heat a couple of blocks of parffin wax until it becomes liquid.
3. I have used a recycled jam tin for this purpose.
4. Wax can be difficult ot remove from a pot.
5. In an adequate sized sauce pan add the rhubarb, sugar and pinapple.
6. Bring to low boil and cook until the rhubarb has become very soft and breaks apart.
7. Use a potato masher to ensure the rhubarb is broken down into fibers and well mixed with the pinapple.
8. Remove from heat and thoroughly mix in the jello mixture.
9. Pour or scoop the jam mixture into the prepared jars allowing enough room at the top "1/2 inch" for the addition of the parafin wax seal.
10. Seal the jam with hot liquid parafin wax to about 1/4 inch depth.
11. Allow to cool and then place sealer caps on jars.

rhubarb, white sugar, sugar substitute, pinapple, stawberry, parafin wax, sealer jars

Taken from online-cookbook.com/goto/cook/rpage/00181E (may not work)