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4 cups cut rhubarb
1 cup crushed pineapple
1 cup sliced strawberries
3 1/2 cups sugar
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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.
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(If you like your jam a little more tangy, use 5 cups rhubarb and omit the strawberries .)
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