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Adah Peachey's Rhubarb Jam

5 c. rhubarb, chopped

3 c. sugar

1 c. crushed pineapple

1 3-oz. box red Jell-O (strawberry, raspberry, cherry, etc.)

Mix together rhubarb, sugar, and crushed pineapple; let stand for 2 hours. Boil mixture for 10 minutes or until mushy. Remove from heat and add Jell-O. Mix well and put into jars to cool. After jam is cooled, put jars in the freezer.