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Nana Rhubarb Jam
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| 5 strong cups of washed cut rhubarb 1 strong cup of crushed, drained pineapple | |
| 4 cups | sugar |
Let soak at least one hour or over night.
Bring rhubarb mixture to a boil and boil for 12 minutes, stirring frequently.
Add one small box of raspberry or strawberry jello (sugar free or regular). Stir mixture well. Pour into jelly jars. Add paraffin wax to seal. Do not move jars for 24 hours, allowing them to cool completely before placing cover. Fills approximately 6 small jelly jars.
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