I have been making jam for a really long time, and I have learned that you have to do everything just right if you want your jam or jelly to turn out. You have to measure the exact amount of sugar, and let it boil, while stirring for exactly the amount of time the recipe says. It is a lot of work, but so worth it. I think it is so much better than the jam you buy in the store.
3 C. shredded fine rhubarb
1 C. Drained, crushed pineapple
4 C. sugar
1 package strawberry Jello
Put all ingred, except for Jello on med. heat, bring to a boil while stirring, remove and stir in Jello until dissolved, pour into sterilized jars.
I felt a little strange about the jello because I always use the standard liquid pectin, or certo when I make jam, but it was really good. It didn't over power the Rhubarb at all. Next time, I may get daring though, and use the certo instead to see if it works.
Oh, and guess what ? I just found out that rhubarb is a vegetable! Who knew!