Pineapple Rhubarb Jam

• 4 c. rhubarb, cut small
• 4 c. sugar
• 1 pkg. red raspberry gelatin
• 1 c. crushed pineapple
• 1 tsp. vanilla

Combine rhubarb and sugar. Let stand to draw its own juices. Boil 15 minutes. Remove from heat and add gelatin and pineapple. Note: can add nuts to make a conserve.