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Rhubarb Jam
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4 c. sugar
5 c. cut-up rhubarb, fresh or frozen
1 (20 oz.) can crushed pineapple,
drained
Cook the above mixture together 20 minutes or until thick. Add 1 (6 ounce) box or 2 (3 ounce) boxes of strawberry Jello. Cook for 5 more minutes. Pour into jelly or jam glasses. Keep refrigerated. (Stroudsburg)
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