• Prepare the Rhubarb and Strawberries: Start by washing the rhubarb and strawberries thoroughly. Cut the rhubarb into 1/2-inch pieces and hull the strawberries.
• Combine Ingredients: In a large pot, combine the rhubarb, strawberries, sugar, and crushed pineapple with its juice. Stir well to ensure the sugar is evenly mixed in.
• Cook the Mixture: Put the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once it reaches a full rolling boil, reduce the heat to medium and let it boil for about 10 minutes. Use a potato masher or the back of a spoon to break down the fruit as it cooks. You can skip this step if you like bigger chunks of strawberry in your jam.
• Remove from heat and add Strawberry Jello: Stir in the strawberry Jello powder and mix to completely dissolved.

Canning Instructions

• Sterilize Jars: While the jam is cooking, sterilize your jars. You can do this by placing them in a boiling water bath for 10 minutes. Ensure they are clean and hot before filling.
• Fill the Jars: Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch of space at the top. Remove any air bubbles by running a thin spatula or knife around the inside of the jars. Wipe the rims with a moist paper towel to ensure a clean seal.
• Seal and Process: Place the lids on the jars and screw the bands on until fingertip-tight. Process the jars in a boiling water bath canner for 10 minutes. Ensure the water covers the jars by at least an inch.
• Cool and Store: Remove the jars from the canner and let them cool undisturbed, for 12-24 hours. Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Store the jars in a cool, dark place.