Grammy Root's Rhubarb Jam Recipe

• 5 c. rhubarb, cut sm.
• 5 c. sugar
• 2 sm. pkg. strawberry Jello
• 1 c. crushed pineapple (sm. can)

1. Bring rhubarb and sugar to a boil slowly to draw juices.
2. Stir together and let boil for 20 min.
3. Stir 2 small pkgs.
4. Jello into cooked rhubarb till completely dissolved.
5. Add in crushed pineapple at the end, stir completely.
6. Put in warm sterile jars and top with melted paraffin.
7. Store in cold place.
8. Keeps indefinately.
9. Delicious on toast, topping for ice cream or possibly cake filling.

rhubarb, sugar, strawberry jello, pineapple

Taken from cookeatshare.com/recipes/grammy-root-s-rhubarb-jam-16683 (may not work)