Strawberry Rhubarb Jam
2 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cups finely diced fresh or frozen rhubarb
2 1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin
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 gelatin until dissolved. Pour into jars or freezer containers, leaving 1/2 inch headspace. Cool. Top with lids. Refrigerate or freeze.
Makes 5 1/2 cups.