5 cups (1.25 L) rhubarb, cut in 1/2-inch (1 cm) slices
5 cups (1.25 L) sugar
1 can (14-ounce/398 mL) crushed undrained pineapple
2 packages (85 g each) strawberry jelly powder
Combine rhubarb, sugar and pineapple in a large heavy-bottomed pot. Slowly bring to a boil over low to medium heat, stirring frequently. Boil hard for 20 minutes, stirring often to prevent sticking. Remove from heat. Add jelly powder and stir until dissolved. Skim, if necessary. Pour into hot sterilized jars and seal. Store in a cool place. Makes 5 to 6 (8-ounce/250 mL) jars.