Rhubarb jam

5 cups rhubarb, finely cut
6 cups sugar
1 20oz. can crushed pineapple
2 pkgs. pineapple jello

Mix rhubarb and sugar.
Let stand overnight.
Boil 15 minutes.
Add crushed pineapple and pineapple jello.
Bring to a rapid boil.
Pour into sterilized jars and seal.

*May be used with strawberry jello and frozen or fresh berries.