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.