4 cups cut ruhbarb
1 cup crushed pineapple
1 cup sliced strawberries
3 1/2 cups sugar
Boil about 15 minutes or until rhubarb is tender. Set off stove. Smash with potatoe masher or blend in blender. Add 1 (3 oz) package strawberry jello. Seal in Jars.
(If you like your jam a little more tangy, use 5 cups rhubarb and omit the strawberries .)