Rhubarb-PIneapple-Strawberry Jam

By á-47

Ingredients

• 2 1/2 cups fresh or frozen strawberries, crushed
• 11/2 cups finely diced fresh or frozen rhubarb
• 2 1/2 cups sugar
• 1 can (8 oz) crushed pineapple, undrained
• 1 pkg. (3 oz) strawberry jello

Preparation

Step 1

In a large kettle, combine strawberries, rhubarb, sugar and pineapple. bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in jello until dissolved. Pour into refrigerator containers, leaving 1/2" headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.

Yield: 5 1/2 cups