From: Lorraine Stephens
8 Cups Rhubarb Chopped
7 Cups Sugar
Bring that to a boil & Boil it for 10 Minutes.
Add a 20 ounce can of Crushed Pineapple
Boil for another 7 minutes
Remove from heat and add 1 large box of jello (I used raspberry).
Stir well until dissolved. Ladle carefully (it is hot and will burn you) into hot jars. Put on your flat and rings and set upside down on heat safe surface until cool.
This was actually the first time I have made jam without water-bath canning the jars. I had heard of canning this way, but had never tried it. As far as I can tell all of my jars sealed and they look great.